Soups & Stewscookingclassy5.0
Vegetable Beef Soup
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!
👥 8 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 30 min🔥 Cook: 1h 10m👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
Heat 1 Tbsp olive oil in a large pot over medium-high heat.
Tbsp olive oil, (divided)2 1/2
2
Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about ⏱️ 4 minutes, turning halfway through.
3
Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.
4
Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute ⏱️ 3 minutes, add garlic saute ⏱️ 1 minute longer.
chopped celery (3 medium)1 cup
5
Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for ⏱️ 30 minutes.
diced tomatoes2 (14 oz.) cansdried oregano1 tsp
6
Add potatoes then continue to simmer, covered, ⏱️ 20 minutes (you can also add green beans with potatoes if you like them very soft).
7
Stir in green beans and simmer ⏱️ 15 minutes longer, or until all of the veggies and beef are tender.
8
Pour in corn and peas and simmer until heated through, about ⏱️ 5 minutes. Stir in parsley and serve warm.
9
Recipe source: Cooking Classy
Nutrition Facts
calories
344 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
5 g
sugar Content
6 g
sodium Content
581 mg
protein Content
24 g
cholesterol Content
66 mg
carbohydrate Content
30 g
saturated Fat Content
3 g
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