Vegetable Beef Soup Recipe

Warm up with a hearty bowl of Vegetable Beef Soup. A perfect blend of nutritious vegetables and savory beef.

Ingredients

• A tablespoon of extra-virgin olive oil
• 2 pounds of beef broth
• Sea salt and crushed pepper for seasoning
• Half a cup of chopped onions
• 3 medium carrots, peeled and cut into slices
• 2 stalks of celery, cut into strips
• 2 teaspoons minced garlic
• Canned diced tomatoes (28-ounce can, undrained)
• 1½ teaspoons Italian seasoning
• One bay leaf
• Beef broth (seven cups)
• 2 large russet potatoes, peeled and cut into 2cm pieces
• Half a cup each of frozen corn, peas, and chopped green beans
• 2 tsp of parsley

Instructions

1. Season the stewed meat with salt and pepper, then let it rest for about 20 minutes.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Coat each side of the meat with salt and pepper, arrange half of the meat in the skillet in a single layer, and cook for three or four minutes per side until nicely browned. Repeat with the rest of the meat.
4. Sauté the chopped onion, sliced carrot, and celery in the skillet until the vegetables are tender, about 5 minutes.
5. Add 2 teaspoons of minced garlic and cook the vegetables for an additional 30 seconds.
6. Transfer the cooked meat and vegetables to a large saucepan, along with the canned tomatoes, Italian seasoning, bay leaf, and seven to eight cups of beef broth. Heat everything up, and bring it to a simmer over low heat for about 60 minutes, until meat is tender.
7. Add the potato slices and continue to cook for another 20 minutes until the potatoes are tender.
8. Stir in the corn, peas, and green beans and cook for 5 minutes over medium heat. Season the soup with salt and pepper to taste.
9. Remove the bay leaf, set it aside, and serve the soup warm with a sprinkling of parsley over each serving.