beef vegetable soup,

Nothing warms the soul like a bowl of homemade beef vegetable soup simmered to perfection. As you ladle the soup into your bowl, the aromatic blend of tender beef, fresh vegetables, and hearty potatoes promises comfort and nourishment with every bite. The robust beef broth, enhanced by the richness of tomatoes and a touch of tomato paste, creates a satisfying base that perfectly complements the medley of flavors from the thyme, basil, and bay leaf. Each spoonful offers a delightful balance of savory meat, sweet corn, and fresh, crunchy green beans. It’s a wholesome, hearty meal that brings the warmth of home to your table, perfect for any time of the year.

Ingredients:

• For the Soup:
  • 1 ½ pounds beef stew meat, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 potatoes, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup peas (fresh, frozen, or canned)
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 6 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 bay leaf
  • Salt and pepper, to taste
• For Garnish:
  • Fresh parsley, chopped (optional)
  • Grated Parmesan cheese (optional)

Instructions:

1. Prepare the Beef:
   • Heat the olive oil in a large pot over medium-high heat. Add the beef stew meat in batches to avoid overcrowding the pot. Brown the meat on all sides for about 5-7 minutes. Remove the beef from the pot and set it aside.
2. Sauté the Vegetables:
   • In the same pot, add the chopped onion and sauté until softened, about 4-5 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant.
3. Combine Ingredients:
   • Add the carrots, celery, potatoes, green beans, corn, and peas to the pot. Stir the vegetables to coat them in the flavors of the onion and garlic. Return the browned beef to the pot.
4. Build the Soup Base:
   • Pour in the beef broth, diced tomatoes (with their juices), and tomato paste. Stir well to combine. Add the dried thyme, dried basil, bay leaf, salt, and pepper. Stir again to incorporate all the seasonings.
5. Simmer the Soup:
   • Bring the soup to a boil over high heat. Once boiling, reduce the heat to low and cover the pot with a lid. Allow the soup to simmer gently for about 1 ½ to 2 hours, or until the beef is tender and the flavors are well-developed. Stir occasionally and skim off any foam or fat that rises to the surface.
6. Check for Seasoning:
   • Taste the soup and adjust the seasoning with additional salt and pepper if needed. If you prefer a thicker soup, you can mash a few of the potatoes against the side of the pot to release their starch.
7. Serve:
   • Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired. Enjoy the soup hot, accompanied by crusty bread or a side salad for a complete meal.