Beef vegetable soup is a hearty and nutritious dish that’s perfect for cold days or whenever you’re craving something warm and comforting. Here’s a basic recipe to get you started:
Ingredients:
- 1 pound beef stew meat, cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 2 large carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 cup chopped tomatoes (fresh or canned)
- 1 cup green beans, trimmed and cut into bite-sized pieces
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (fresh or frozen)
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
- Add the chopped onion and minced garlic to the pot with the beef. Cook, stirring occasionally, until the onion is softened and translucent, about 3-4 minutes.
- Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot.
- Add the sliced carrots, celery, chopped tomatoes, green beans, corn, peas, bay leaves, and dried thyme to the pot. Stir to combine.
- Bring the soup to a simmer, then reduce the heat to low. Cover and let the soup cook for 1-2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
- Season the soup with salt and pepper to taste. Remove the bay leaves before serving.
- Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot and enjoy!
Feel free to customize this recipe to suit your taste preferences. You can add other vegetables such as potatoes, bell peppers, or spinach, and adjust the seasonings as needed. This soup also pairs well with a crusty bread or a side salad for a complete meal.
