Ingredients
- 1 1/2 lbs beef stew meat
- 2 1/2 tablespoons 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 (0.24 l) (0.24 l) chopped celery (3 medium)
- 1 1/2 tablespoons minced garlic (4 cloves)
- 8 cups (1.89 l) low-sodium beef or chicken broth
- 2 (14 oz.) cans diced tomatoes
- 1 1/2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 lb (0.45 kg) red or yellow potatoes, chopped into 3/4-inch cubes
- 1 1/2 cups (0.47 l) chopped green beans (trim ends first)
- 1 1/2 cups frozen corn
- 1 cup (0.24 l) frozen peas
- 1/3 cup chopped fresh parsley
How To Make Vegetable Beef Soup
- Heat 1 tablespoon olive oil in a large pot over medium-high heat.
- Pat the beef dry with paper towels, season with salt and pepper, then add half of the beef to the pot and brown for about 4 minutes, turning halfway through.
- Transfer the beef to a plate and add another 1/2 tablespoon of oil to the pot. Repeat the browning process with the remaining half of the beef.
- Add another 1 tablespoon of oil to the now empty pot, then add onions, carrots, and celery. Sauté for 3 minutes, then add garlic and sauté for an additional minute.
- Pour in the broth, tomatoes, browned beef, basil, oregano, thyme, and season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer, stirring once or twice throughout, for 30 minutes.
- Add the potatoes, then continue to simmer, covered, for 20 minutes (you can also add green beans with potatoes if you like them very soft).
- Stir in green beans and simmer for 15 minutes longer, or until all the veggies and beef are tender.
- Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.