Hearty Vegetable Beef Soup

 Hearty Vegetable Beef Soup

Servings: 6–8 | Prep Time: 15 minutes | Cook Time: 2 hours

Ingredients

• 1 lb (450 g) lean beef stew meat, cubed
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 potatoes, cubed
• 1 cup green beans, cut into bite-sized pieces
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup peas (fresh or frozen)
• 1 (14-oz) can diced tomatoes
• 8 cups beef broth (homemade or store-bought)
• 2 bay leaves
• 1 tsp dried thyme
• Salt and black pepper, to taste
• Fresh parsley and grated Parmesan cheese (optional, for garnish)

Instructions

1. Brown the beef
   • Heat vegetable oil in a large soup pot or Dutch oven over medium heat.
   • Add beef cubes and cook until browned on all sides.
2. Sauté aromatics
   • Add chopped onion and minced garlic.
   • Cook for a few minutes until onions are translucent and fragrant.
3. Add vegetables and herbs
   • Stir in carrots, celery, potatoes, green beans, corn, and peas.
   • Add bay leaves and dried thyme.
4. Add broth and simmer
   • Pour in beef broth, making sure all ingredients are submerged.
   • Bring to a boil, then reduce heat to low.
   • Cover and simmer for 1.5–2 hours until beef is tender and flavors meld.
5. Add tomatoes
   • Stir in diced tomatoes with juices.
   • Simmer another 15–20 minutes.
6. Season and serve
   • Taste and season with salt and pepper as needed.
   • Remove bay leaves.
   • Serve hot, optionally garnished with fresh parsley and grated Parmesan.
   • Enjoy with crusty bread or crackers.