Hearty Herb-Infused Vegetable Beef Soup
A nourishing and aromatic vegetable beef soup, featuring a harmonious blend of garden-fresh herbs and tender chunks of beef, perfect for a comforting meal. Ideal for health-conscious individuals seeking a robust and flavorful dish.
Prep time: 15 minutesCook time: 2 hoursServes: 6
Ingredients
1 lb beef stew meat, cubed
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
3 large carrots, sliced
3 stalks celery, sliced
2 cups green beans, trimmed and cut into 1-inch pieces
1 large potato, diced
1 can (14.5 oz) diced tomatoes
6 cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1 tsp salt
1/2 tsp black pepper
1/4 cup chopped fresh parsley
Instructions
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the beef stew meat and brown on all sides, about 5 minutes. Remove meat and set aside.
3. In the same pot, add the onion and garlic, sauté until translucent, about 3 minutes.
4. Stir in the carrots, celery, and green beans, cooking for another 5 minutes.
5. Return the beef to the pot, add potatoes, diced tomatoes, beef broth, Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper.
6. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, stirring occasionally, until the beef is tender.
7. Remove bay leaf and stir in fresh parsley before serving.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Reheating
To reheat, warm the soup in a pot over medium heat until steaming, or microwave in a microwave-safe bowl in 1-minute intervals, stirring in between.
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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.
