Description
A comforting and hearty vegetable beef soup that warms your soul, perfect for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound beef stew meat, cut into 1-inch pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 stalks celery, chopped
- 1 bell pepper, diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups beef broth
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups potatoes, diced
- 1 bay leaf
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 chopped onion and garlic. Sauté for 2-3 minutes until the onion is translucent.
- Add the carrots, celery, and bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
- Return the browned beef to the pot. Stir in the diced tomatoes, beef broth, green beans, thyme, oregano, salt, and pepper. Add the diced potatoes and bay leaf.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender. Stir occasionally and adjust seasoning as needed.
- Remove the bay leaf before serving. Ladle the soup into bowls and enjoy!
Notes
- For a spicier kick, add a pinch of red pepper flakes while sautéing the vegetables.
- To make it a one-pot meal, serve the soup over cooked rice or noodles for added heartiness.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg