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A hearty bowl of vegetable beef soup is the ideal comfort food, and it’s also a great way to use up those excess vegetables in your fridge!
With its abundance of healthy veggies and delicate pieces of protein-rich beef, it’s the ideal full meal. Also, feel free to use any vegetables you happen to have on hand; the recipe is quite adaptable.
Soup with Beef and Vegetables Save
One and a half pounds of beef stew meat, split, and two and a half tablespoons of olive oil
Black pepper, freshly ground, and salt
1 big onion, cut into 3/4 cup halves
Three medium-sized carrots, peeled and diced to a 1/4 cup each
1/3 cup of chopped celery
3/4 tablespoons of minced garlic (four cloves)
8 cups of chicken or beef broth with little salt
Tomato dice from two 14-ounce cans
150 milligrams of dried basil
Dry oregano, 1 teaspoon
Half a teaspoon of dried thyme
Potatoes, either red or yellow, 1 pound, cubed to a 3/4-inch thickness
1.5 cups (5 ounces) of green beans, diced (start by trimming the ends)
corn, frozen, 1 and 1/2 cups
1 cup of peas, frozen
fresh parsley, 1/3 cup chopped
Beef and Vegetable Soup Recipe
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