Vegetable Beef Soup
Ingredients:
| INGREDIENTS | AMOUNT |
|---|---|
| Beef stew meat | 1 ½ lbs |
| Olive oil, divided | 2 ½ tablespoons |
| Salt and freshly ground black pepper | To taste |
| Chopped yellow onion (1 large) | 1 ¾ cups |
| Peeled and chopped carrots (3 medium) | 1 ¼ cups |
| Chopped celery (3 medium) | 1 cup |
| Minced garlic (4 cloves) | 1 ½ tablespoons |
| Low-sodium beef or chicken broth | 8 cups |
| Diced tomatoes | 2 cans (14 oz) |
| Dried basil | 1 ½ tsp |
| Dried oregano | 1 tsp |
| Dried thyme | ½ tsp |
| Red or yellow potatoes, cut into ¾-inch cubes | 1 lb |
| Chopped green beans (trimmed) | 1 ½ cups (5 oz) |
| Frozen corn | 1 ½ cups |
| Frozen peas | 1 cup |
| Chopped fresh parsley | 1/3 cup |
How To Make Vegetable Beef Soup:
Step 1: Brown Half the Beef
Heat 1 tbsp olive oil in a large pot over medium-high heat. Pat the beef dry with paper towels, season with salt and pepper. Add half the beef and brown for about 4 minutes, turning once.
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