Description
A hearty and comforting old-fashioned vegetable beef soup that is easy to make and perfect for any occasion.
Ingredients
Scale
- 1 lb beef stew meat, cut into cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup green beans, trimmed and cut
- 1 cup corn, frozen or fresh
- 2 potatoes, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the beef stew meat and brown on all sides.
- Add the chopped onion, carrots, celery, and garlic; sauté until the vegetables are tender.
- Pour in the beef broth and add the diced tomatoes, green beans, corn, and potatoes.
- Stir in the thyme, basil, salt, and pepper.
- Bring the soup to a boil, then reduce heat and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
- Adjust seasoning if necessary and serve hot.
Notes
- This soup can be made in a slow cooker for an even easier preparation.
- Feel free to add any other vegetables you have on hand.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg