This hearty soup features tender beef stew meat simmered with a blend of classic herbs and a generous mix of fresh and frozen vegetables, perfect for a warming meal.
Ingredients:
| INGREDIENTS | AMOUNT |
| Beef stew meat | 1/1/2 lbs |
| Olive oil, divided | 2/1/2 tablespoons |
| Salt and freshly ground black pepper | To taste |
| Chopped yellow onion (1 large) | 1/3/4 cups |
| Peeled and chopped carrots (3 medium) | 1/1/4 cups |
| Chopped celery (3 medium) | 1 cup |
| Minced garlic (4 cloves) | 1/1/2 tablespoons |
| Low-sodium beef broth or chicken broth | 8 cups |
| Diced tomatoes | 2 cans (14 oz) |
| Dried basil | 1/1/2 tsp |
| Dried oregano | 1 tsp |
| Dried thyme | 1/2 tsp |
| Red or yellow potatoes, chopped into 3/4-inch cubes | 1 pound |
| Chopped green beans (trim ends first) | 1/1/2 cups (5 oz) |
| Frozen corn | 1/1/2 cups |
| Frozen peas | 1 cup |
| Chopped fresh parsley | 1/3 cup |
How To Make Vegetable Beef Soup:
Step 1: Brown First Half of Beef: Heat 1 tbsp olive oil in a large pot over medium-high heat. Dab the 1 1/2 lbs beef dry with paper towels, season with salt and pepper. Add half of the beef to the pot and brown about 4 minutes, turning halfway through.
Step 2: Brown Remaining Beef: Transfer the first batch to a plate. Add another 1/2 tbsp oil to the pot and repeat the process with the remaining half of the beef. Transfer this beef to the plate as well.
Step 3: Saute Aromatics: Add another 1 tbsp oil to the now empty pot. Add 1 3/4 cups onions, 1 1/4 cups carrots, and 1 cup celery, then saute for 3 minutes. Add 1 1/2 tbsp minced garlic and saute 1 minute longer.
Step 4: Simmer Broth and Beef: Pour in 8 cups broth, 2 cans tomatoes, the browned beef, 1 1/2 tsp basil, 1 tsp oregano, 1/2 tsp thyme, and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.
Step 5: Add Potatoes: Add 1 lb potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).
Step 6: Finish Cooking Vegetables: Stir in 1 1/2 cups green beans and simmer 15 minutes longer, or until all of the vegetables and beef are tender.
Step 7: Add Frozen Vegetables and Serve: Pour in 1 1/2 cups corn and 1 cup peas and simmer until heated through, about 5 minutes. Stir in 1/3 cup parsley and serve warm.
