Laura Mariano
Vegetable beef soup is a hearty, nutritious dish combining tender beef with a variety of vegetables in a flavorful broth. It’s a comforting meal, especially popular in colder months, providing a good balance of protein, vegetables, and rich flavors. Here’s a basic recipe for making vegetable beef soup:
Ingredients:
- 1 lb (450 g) beef stew meat, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups (950 ml) beef broth
- 1 can (14.5 oz or 400 g) diced tomatoes
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, diced
- 1 cup (150 g) green beans, cut into 1-inch pieces
- 1 cup (150 g) corn kernels (fresh, canned, or frozen)
- 1 cup (150 g) peas (fresh or frozen)
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper to taste
Instructions:
- Prepare the Beef: In a large pot, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides. Remove the beef from the pot and set aside.
- Cook the Vegetables: In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.
- Add Broth and Tomatoes: Pour in the beef broth and canned tomatoes (with their juice). Stir to combine.
- Add Vegetables and Seasonings: Return the browned beef to the pot. Add the carrots, celery, potatoes, green beans, corn, and peas. Stir in the bay leaf, dried thyme, dried basil, salt, and pepper.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through.
- Adjust Seasoning: Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Serve: Remove the bay leaf before serving. Ladle the soup into bowls and enjoy it hot, often accompanied by crusty bread.
This soup is versatile, so you can add or substitute vegetables based on your preferences or what’s in season. It’s also a great dish for making in large batches and freezing for later meals.
