Description
A hearty and comforting old-fashioned vegetable beef soup that warms the soul.
Ingredients
- 1 pound of beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups beef broth
- 2 cups carrots, sliced
- 2 cups potatoes, diced
- 1 cup celery, chopped
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 teaspoons Worcestershire sauce (optional)
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium-high heat. Add the beef stew meat and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add onions and garlic. Sauté for 2-3 minutes until the onions are translucent.
- Return the seared beef to the pot. Pour in the beef broth, followed by the carrots, potatoes, celery, green beans, and diced tomatoes. Stir well to combine.
- Stir in the Worcestershire sauce, thyme, salt, and pepper. Bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the vegetables are tender and the beef is incredibly flavorsome.
- Give it a taste and adjust the seasoning if necessary. Serve hot and enjoy!
Notes
- For a thicker soup, you can add a cornstarch slurry.
- This soup can be stored in the refrigerator for up to 3 days.
- Feel free to add any other vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg