Ingredients:
1 1/2 pounds beef stew meat
2 1/2 tablespoons olive oil, divided
Salt and freshly ground black pepper
1 3/4 cups chopped yellow onion (about 1 large onion)
1 1/4 cups peeled and chopped carrots (about 3 medium carrots)
1 cup chopped celery (about 3 medium stalks)
1 1/2 tablespoons minced garlic (about 4 cloves)
Eight cups of low-sodium chicken or beef broth
2 (14-ounce) cans diced tomatoes
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 pound red or yellow potatoes, chopped into 3/4-inch cubes
1 1/2 cups chopped green beans (about 5 ounces)
1 1/2 cups frozen corn
1 cup frozen peas
1/3 cup chopped fresh parsley
Instructions:
Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
Using paper towels, pat the meat dry before adding salt and pepper to taste.
. Add half of the beef to the pot and brown it for about 4 minutes, turning halfway through. Transfer the browned beef to a plate. Add another 1/2 tablespoon of oil to the pot and repeat the process with the remaining half of beef.
Add another 1 tablespoon of oil to the now empty pot. Add the onions, carrots, and celery, and sauté for 3 minutes. Then add the minced garlic and sauté for 1 more minute.
Pour in the beef broth, diced tomatoes (with their juices), browned beef, dried basil, dried oregano, dried thyme, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 30 minutes, stirring once or twice.
Add the chopped potatoes to the pot and continue to simmer, covered, for 20 minutes. If you like your green beans very soft, you can also add them with the potatoes.
Stir in the chopped green beans and simmer for an additional 15 minutes, or until all the vegetables and beef are tender.
Add the frozen corn and peas, cover, and boil for 5 minutes or until well cooked.
Stir in the chopped parsley and serve the vegetable beef soup warm.
Enjoy this hearty and comforting Vegetable Beef Soup!