Hearty Vegetable Beef Soup (Print Version)

Classic beef soup with potatoes, carrots, beans, and herbs for robust, satisfying flavor in each bowl.

# Ingredients:

→ Meat

01 - 1 1/2 pounds beef stew meat, cut into bite-sized pieces

→ Vegetables

02 - 1 3/4 cups yellow onion, chopped
03 - 1 1/4 cups carrots, peeled and chopped
04 - 1 cup celery, chopped
05 - 1 pound red or yellow potatoes, cubed
06 - 1 1/2 cups green beans, trimmed and chopped
07 - 1 1/2 cups frozen corn
08 - 1 cup frozen peas
09 - 1/3 cup fresh parsley, chopped

→ Pantry

10 - 2 1/2 tablespoons olive oil, divided
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - 1 1/2 tablespoons garlic, minced
14 - 8 cups low-sodium beef or chicken broth
15 - 2 cans diced tomatoes (14 ounces each), with juices
16 - 1 1/2 teaspoons dried basil
17 - 1 teaspoon dried oregano
18 - 1/2 teaspoon dried thyme

# Steps:

01 - Heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Pat beef stew meat dry with paper towels; season with salt and black pepper. Add half of the beef and sear for about 4 minutes, turning to brown all sides. Transfer to a bowl and repeat with the remaining beef.
02 - Add 1 tablespoon olive oil to the pot. Add chopped onions, carrots, and celery. Sauté for 3 minutes until just beginning to soften. Stir in minced garlic and cook for 1 additional minute until fragrant.
03 - Pour in low-sodium broth and diced tomatoes with their juice. Return the browned beef and any accumulated juices to the pot. Add dried basil, oregano, thyme, and season with salt and black pepper. Bring to a gentle boil, then reduce heat, cover, and simmer for 30 minutes.
04 - Stir in cubed potatoes. Cover and simmer for 20 minutes until potatoes begin to soften.
05 - Add chopped green beans to the pot. Simmer uncovered for 15 minutes until vegetables are tender.
06 - Stir in frozen corn and frozen peas. Simmer for an additional 5 minutes until heated through.
07 - Remove from heat and stir in fresh parsley. Ladle soup into bowls and serve warm.

# Notes:

01 - For extra flavor, deglaze the pot with a splash of broth after browning the beef, scraping up any caramelized bits before adding vegetables.

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