Description
A hearty and comforting vegetable beef soup that brings warmth and nostalgia to your meals.
Ingredients
- 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 kernels
- 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.
- Stir in the onion, carrots, celery, and garlic; cook until vegetables are tender.
- Add the beef broth, diced tomatoes, green beans, corn, potatoes, thyme, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours, or until the beef is tender.
- Adjust seasoning if necessary and serve hot.
Notes
- For a thicker soup, you can add a tablespoon of cornstarch mixed with water.
- This soup can be made in a slow cooker; just brown the meat first and then add all ingredients to the slow cooker.
- 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