Description
This Beef Vegetable Soup Recipe is a comforting and flavorful classic that’s perfect for a quick weeknight meal or a cozy weekend dinner. Tender beef, fresh vegetables, and aromatic herbs come together in a rich, savory broth for a satisfying and nourishing dish.
Ingredients
– 1 lb beef stew meat, cubed
– 2 tablespoons olive oil
– 1 onion, diced
– 3 carrots, peeled and sliced
– 3 celery stalks, sliced
– 3 cloves garlic, minced
– 6 cups beef broth
– 2 bay leaves
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 2 cups chopped potatoes
– 1 cup frozen peas
– 2 tablespoons chopped fresh parsley
Instructions
1. – In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
2. – Add the onion, carrots, and celery to the pot and sauté for 5-7 minutes, until vegetables are softened.
3. – Stir in the garlic and cook for 1 minute, until fragrant.
4. – Pour in the beef broth and add the bay leaves, thyme, oregano, salt, and pepper. Bring to a boil.
5. – Add the browned beef, potatoes, and peas to the pot. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the beef and potatoes are tender.
6. – Remove the bay leaves and stir in the chopped parsley.
7. – Serve hot, garnished with additional parsley if desired.
Notes
– For a thicker soup, you can add a small amount of cornstarch or flour to the broth.
– Substitute different vegetables, such as green beans or corn, based on your preferences.
– This soup can be made in advance and reheated, or frozen for later use.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: American