This classic soup is packed with tender beef, fresh vegetables, and herbs, making it a hearty, comforting meal perfect for any season.
Ingredients
- 1 1/2 lbs beef stew meat
- 2 1/2 Tbsp olive oil, divided
- Salt and pepper, to taste
- 1 3/4 cups chopped yellow onion (1 large onion)
- 1 1/4 cups chopped carrots (about 3 medium carrots)
- 1 cup chopped celery (about 3 medium stalks)
- 1 1/2 Tbsp minced garlic (about 4 cloves)
- 8 cups low-sodium beef or chicken broth
- 2 (14 oz.) cans diced tomatoes
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
- 1 1/2 cups chopped green beans (ends trimmed)
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Instructions
- Brown the Beef
- In a large pot, heat 1 Tbsp olive oil over medium-high heat.
- Pat the beef dry with paper towels, season with salt and pepper, and add half of it to the pot.
- Brown for about 4 minutes, turning halfway through, then transfer to a plate. Add another 1/2 Tbsp of oil and repeat with the remaining beef.
- Sauté Vegetables
- In the same pot, add 1 Tbsp olive oil, then add onions, carrots, and celery.
- Sauté for 3 minutes, then add garlic and cook for another minute.
- Build the Soup Base
- Pour in the broth, diced tomatoes, browned beef, basil, oregano, thyme, and additional salt and pepper.
- Bring the soup to a boil, reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Add Potatoes and Simmer
- Add the potatoes (and green beans, if you like them very soft) to the pot and continue to simmer, covered, for 20 minutes.
- Finish the Soup
- Add the green beans (if not added earlier) and simmer for another 15 minutes or until all the veggies and beef are tender.
- Stir in the corn and peas and cook until heated through, about 5 minutes.
- Sprinkle with fresh parsley and serve warm.
Serving Suggestions
Serve this soup with crusty bread or a simple green salad for a complete meal.