𝐄𝐀𝐓 𝐕𝐄𝐆𝐄𝐓𝐀𝐁𝐋𝐄 𝐁𝐄𝐄𝐅 𝐒𝐎𝐔𝐏

Vegetable Beef Soup

Ingredients:

• 1 lb beef stew meat, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 large potato, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 4 cups beef broth
• 2 cups water
• 1 cup green beans, cut into 1-inch pieces
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup peas (fresh or frozen)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Brown the Beef: In a large pot, heat the olive oil over medium-high heat. Add the beef stew meat and cook until browned on all sides. Remove the beef from the pot and set aside.
2. Sauté Vegetables: In the same pot, add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute.
3. Add Broth and Tomatoes: Stir in the diced tomatoes (with their juice) and tomato paste. Add the beef broth and water, stirring to combine.
4. Add Vegetables: Add the carrots, celery, potato, green beans, corn, and peas to the pot. Return the browned beef to the pot as well.
5. Season: Add the dried thyme, dried oregano, bay leaf, and season with salt and pepper to taste.
6. Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 1 hour, or until the beef and vegetables are tender.
7. Adjust Seasoning: Taste the soup and adjust the seasoning with more salt and pepper if needed.
8. Serve: Remove the bay leaf before serving. Garnish with fresh parsley if desired.

Enjoy your hearty Vegetable Beef Soup!