Instructions
Step 1: Brown the Beef
- Heat the olive oil in a large pot over medium heat.
- Season the beef stew meat with salt and pepper, then brown it on all sides. Remove the beef from the pot and set aside.
Step 2: Sauté the Aromatics
- Add the diced onion to the pot and sauté until softened, about 3-4 minutes.
- Stir in the minced garlic and cook for another 1-2 minutes.
Step 3: Build the Base
- Add the beef broth, diced tomatoes, thyme, oregano, bay leaf, and the browned beef back to the pot.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 45 minutes to an hour, or until the beef is tender.
Step 4: Add the Vegetables
- Stir in the carrots, celery, and potatoes. Simmer for 15-20 minutes, or until the vegetables are tender.
- Add the green beans, corn, and peas. Cook for another 5-7 minutes until heated through.
Step 5: Taste and Serve
- Remove the bay leaf and taste the soup. Adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Tips for Success
- Make It Your Own: Add your favorite vegetables, such as zucchini or spinach, for variety.
- Slow Cooker Option: Brown the beef and sauté the onions before transferring everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- Leftovers: This soup tastes even better the next day as the flavors meld together. Store in an airtight container in the fridge for up to 3 days.
Why You’ll Love It
This Vegetable Beef Soup is the perfect balance of hearty and healthy. It’s packed with nutrient-rich veggies, tender beef, and a savory broth that warms you from the inside out. Pair it with crusty bread or a side salad for a complete meal that everyone will love.
Enjoy this delicious, comforting bowl of goodness—perfect for any day of the week! 🍲😋
