This hearty soup combines tender beef stew meat with a medley of fresh and frozen vegetables, all simmered with classic herbs for a comforting, warming meal.

Vegetable Beef Soup

Ingredients:

INGREDIENTS AMOUNT
Beef stew meat 1 ½ lbs
Olive oil, divided 2 ½ tablespoons
Salt and freshly ground black pepper To taste
Chopped yellow onion (1 large) 1 ¾ cups
Peeled and chopped carrots (3 medium) 1 ¼ cups
Chopped celery (3 medium) 1 cup
Minced garlic (4 cloves) 1 ½ tablespoons
Low-sodium beef or chicken broth 8 cups
Diced tomatoes 2 cans (14 oz)
Dried basil 1 ½ tsp
Dried oregano 1 tsp
Dried thyme ½ tsp
Red or yellow potatoes, cut into ¾-inch cubes 1 lb
Chopped green beans (trimmed) 1 ½ cups (5 oz)
Frozen corn 1 ½ cups
Frozen peas 1 cup
Chopped fresh parsley 1/3 cup
How To Make Vegetable Beef Soup:

Step 1: Brown Half the Beef
Heat 1 tbsp olive oil in a large pot over medium-high heat. Pat the beef dry with paper towels, season with salt and pepper. Add half the beef and brown for about 4 minutes, turning once.

Step 2: Brown Remaining Beef
Remove the first batch to a plate. Add ½ tbsp oil and brown the remaining beef, then transfer it to the plate as well.Step 3: Sauté Aromatics
Add 1 tbsp oil to the empty pot. Sauté the onions, carrots, and celery for 3 minutes, then add garlic and cook 1 more minute.Step 4: Simmer Broth and Beef
Pour in the broth, diced tomatoes, browned beef, basil, oregano, thyme, and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.

Step 5: Add Potatoes
Add the potatoes and continue to simmer, covered, for 20 minutes. (Green beans can be added now if you prefer them very soft.)

Step 6: Finish Cooking Vegetables
Stir in green beans and simmer 15 more minutes, until beef and vegetables are tender.

Step 7: Add Frozen Veggies and Serve
Mix in corn and peas, simmer 5 minutes until heated through. Stir in parsley and serve hot.