Beef Vegetable Soupp

 

Beef Vegetable Soup

Ingredients

• 1 lb beef chuck roast, cut into bite-size pieces

• 1 onion, diced

• 2 cloves garlic, minced

• 2 carrots, peeled and diced

• 2 stalks celery, diced

• 1 cup diced potatoes

• 2 cups beef broth

• 1 can (14.5 oz) diced tomatoes, undrained

• 1 cup frozen green beans

• 1 cup frozen corn

• 1 cup frozen peas

• 1 tsp dried thyme

• Salt and black pepper to taste

• 2 tbsp oil for browning

Instructions

1. Heat oil in a large pot over medium-high heat and brown the beef on all sides, 4–6 minutes.

2. Remove beef and sauté onion until soft, 3–4 minutes, then add garlic and cook 30 seconds.

3. Add carrots, celery, and potatoes and cook 2–3 minutes.

4. Return beef to the pot, pour in beef broth and diced tomatoes, and add thyme, salt, and pepper. Bring to a boil.

5. Reduce heat, cover, and simmer 45–60 minutes until beef and vegetables are tender.

6. Stir in frozen green beans, corn, and peas for the last 10–15 minutes of cooking.

7. Adjust seasoning and serve hot.

Tips

• Add a bay leaf while simmering and remove before serving.

• Use low-sodium broth and season at the end.

• Store leftovers in the fridge up to 4 days or freeze up to 3 months.