Traditional Beef and Vegetable Soup
A hearty and comforting beef and vegetable soup featuring tender chunks of beef and an assortment of vibrant vegetables simmered to perfection.
Prep time: 15 minutesCook time: 2 hoursServes: 6
Ingredients
1 tbsp olive oil
1 lb beef chuck, cut into 1-inch cubes
1 onion, chopped
2 cloves garlic, minced
3 carrots, sliced
3 stalks celery, sliced
2 potatoes, diced
1 can (14.5 oz) diced tomatoes
4 cups beef broth
1 tsp salt
1/2 tsp black pepper
1/2 tsp thyme
1 cup green beans, trimmed
1 cup frozen peas
Instructions
1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides.
2. Remove beef and set aside. In the same pot, add onion and garlic; sauté until onion is translucent.
3. Stir in carrots and celery, cooking for about 5 minutes.
4. Add potatoes, diced tomatoes, beef broth, salt, pepper, and thyme. Return beef to the pot.
5. Bring to a boil, then reduce heat and cover. Simmer for 1.5 hours, stirring occasionally.
6. Add green beans and peas. Simmer for another 15 minutes until vegetables are tender.
7. Adjust seasoning to taste before serving.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat the soup on the stovetop over medium heat until heated through, or microwave in a suitable container until warm.
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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.
