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This recipe provides a simple method for making a hearty and flavorful vegetable beef soup. It combines tender beef stew meat with a variety of fresh and frozen vegetables in a savory broth, making it a comforting and satisfying meal for any occasion.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Beef stew meat | 1 1/2 lbs |
| Olive oil | 2 1/2 Tbsp |
| Yellow onion, chopped | 1 3/4 cups (1 large) |
| Carrots, peeled and chopped | 1 1/4 cups (3 medium) |
| Celery, chopped | 1 cup (3 medium) |
| Garlic, minced | 1 1/2 Tbsp (4 cloves) |
| Low-sodium beef or chicken broth | 8 cups |
| Diced tomatoes | 2 (14 oz.) cans |
| Dried basil | 1 1/2 tsp |
| Dried oregano | 1 tsp |
| Dried thyme | 1/2 tsp |
| Red or yellow potatoes, cubed | 1 lb |
| Green beans, chopped | 1 1/2 cups (5 oz.) |
| Frozen corn | 1 1/2 cups |
| Frozen peas | 1 cup |
| Fresh parsley, chopped | 1/3 cup |
| Salt | To taste |
| Freshly ground black pepper | To taste |
Instructions:
see continuation on next page
