Description
A comforting and hearty vegetable beef soup perfect for chilly days.
Ingredients
Scale
- 1 pound beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 1 bell pepper, chopped
- 1 can (14.5 ounces) diced tomatoes
- 4 cups beef broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 cups frozen mixed vegetables (peas, corn, green beans)
- 1 tablespoon Worcestershire sauce
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the diced onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
- Add the carrots, celery, and bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
- Return the browned beef to the pot. Add the diced tomatoes, beef broth, water, thyme, oregano, bay leaf, salt, and pepper. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender.
- Stir in the frozen mixed vegetables and Worcestershire sauce. Cook for an additional 10-15 minutes until the vegetables are heated through.
- Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley.
Notes
- For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño when sautéing the vegetables.
- Substitute the beef with ground turkey or chicken for a lighter version of the soup.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg