Description

A hearty and nourishing beef vegetable soup loaded with tender chunks of beef, wholesome vegetables, and savory broth for a classic comfort food meal.

Ingredients

1 tbsp olive oil
1 lb beef stew meat, cut into bite-sized pieces
1 medium onion, chopped
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, chopped
2 medium potatoes, peeled and cubed
1 can (14.5 oz) diced tomatoes
6 cups beef broth
1 cup green beans, chopped
1 tsp dried thyme
1/2 tsp dried oregano
Salt and pepper to taste
1 cup corn kernels (fresh or frozen)
2 tbsp chopped fresh parsley (optional)

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Instructions

Heat olive oil in a large pot over medium-high heat. Add beef and brown on all sides, about 5-7 minutes. Remove and set aside.
Add onion and garlic to the pot and sauté until softened, about 3-4 minutes.
Return beef to the pot along with carrots, celery, potatoes, tomatoes, beef broth, thyme, oregano, salt, and pepper. Stir to combine.
Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes, or until beef and vegetables are tender.
Add green beans and corn, and simmer for another 10 minutes.
Taste and adjust seasoning. Stir in fresh parsley before serving, if desired.
Serve hot with crusty bread or crackers.

Notes

Use a chuck roast or stew meat for tender beef after slow simmering.
This soup freezes well; omit potatoes if planning to freeze as they can become grainy.
Feel free to add other vegetables like peas, zucchini, or cabbage.