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Vegetable Beef Soup

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Soup isn’t just for the chilly days. This soup is the perfect way to use up all those summer veggies and those tender chunks of beef add such a delicious flavor. A hearty soup that’s sure to satisfy, and you’ll love the left overs!

Details

Servings

8 Servings

Prep time

30 minutes

Cooking time

1 hour 10 minutes

Cuisine

AMERICAN

Ingredients

  • 1 1/2 lbs beef stew meat

  • 2 1/2 Tbsp olive oil, divided

  • Salt and freshly ground black pepper

  • 1 3/4 cups chopped yellow onion (1 large)

  • 1 1/4 cups peeled and chopped carrots (3 medium)

  • 1 cup chopped celery (3 medium)

  • 1 1/2 Tbsp minced garlic (4 cloves)

  • 8 cups low-sodium beef broth or chicken broth

  • 2 (14 oz.) cans diced tomatoes

  • 1 1/2 tsp dried basil**

  • 1 tsp dried oregano

  • 1/2 tsp dried thyme

  • 1 lb red or yellow potatoes, chopped into 3/4-inch cubes

  • 1 1/2 cups (5 oz.) chopped green beans (trim ends first)

  • 1 1/2 cups frozen corn***

  • 1 cup frozen peas

  • 1/3 cup chopped fresh parsley

For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (Next >)

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