Hearty Harvest Vegetable Beef Soup
Experience a warm, hearty, and nutritious take on classic vegetable beef soup with an autumn twist.
Prep time: 15 minutesCook time: 1 hourServes: 6
Ingredients
1 lb beef stew meat, cubed
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 stalks celery, chopped
1 potato, diced
2 cups butternut squash, cubed
1 cup corn kernels
1 cup green beans, chopped
1 can (14.5 oz) diced tomatoes
4 cups beef broth
2 tsp salt
1 tsp black pepper
1 tsp thyme
1/2 tsp rosemary
1 bay leaf
Instructions
1. In a large pot, heat olive oil over medium heat and brown the beef stew meat.
2. Add onion and garlic, sauté until onion is translucent.
3. Stir in carrots, celery, potato, and butternut squash, cook for 5 minutes.
4. Add corn kernels, green beans, and diced tomatoes, stir well.
5. Pour in beef broth, season with salt, pepper, thyme, rosemary, and bay leaf.
6. Bring to a boil, then reduce heat and let simmer for 45 minutes.
7. Remove bay leaf, adjust seasoning if necessary, and serve hot.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a pot over medium heat, stirring occasionally, until hot or microwave in a microwave-safe bowl for 2-3 minutes, stirring halfway through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
