Description
A hearty and comforting Old-Fashioned Vegetable Beef Soup, perfect for chilly days.
Ingredients
Scale
- 1 pound beef stew meat, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup corn (fresh, frozen, or canned)
- 1 can (14.5 ounces) diced tomatoes, undrained
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups potatoes, diced (about 2 medium potatoes)
- 1 bay leaf
Instructions
- In a large pot, heat the vegetable oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion is translucent.
- Return the browned beef to the pot. Add the carrots, celery, green beans, corn, diced tomatoes, beef broth, thyme, basil, salt, pepper, potatoes, and bay leaf. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally.
- Remove the bay leaf before serving. Taste and adjust seasoning if necessary.
Notes
- For added flavor, consider adding a splash of Worcestershire sauce or a dash of hot sauce before serving.
- You can substitute the beef with ground turkey or chicken for a lighter version.
- If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 10 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 1.5 to 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg