A comforting homemade soup filled with tender beef, hearty potatoes, and colorful vegetables simmered in a rich savory broth.
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Calories: 340kcal
Equipment
- Large soup pot or Dutch oven
- cutting board
- Sharp knife
Ingredients
- 1 1/2 lbs beef stew meat
- 2 1/2 tbsp olive oil
- salt and freshly ground black pepper
- 1 3/4 cups chopped yellow onion
- 1 1/4 cups chopped carrots
- 1 cup chopped celery
- 1 1/2 tbsp minced garlic
- 8 cups low-sodium beef 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, cubed
- 1 1/2 cups chopped green beans
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium-high heat.
- Pat the beef dry with paper towels and season with salt and pepper.
- Brown half of the beef for about 4 minutes, turning once. Transfer to a plate.
- Add another 1/2 tablespoon oil and brown remaining beef. Remove and set aside.
- Add remaining oil and sauté onions, carrots, and celery for 3 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Add broth, diced tomatoes, browned beef, basil, oregano, and thyme.
- Bring to a boil, then reduce heat and simmer covered for 30 minutes.
- Add potatoes and simmer 20 minutes.
- Add green beans and cook 15 minutes longer until vegetables are tender.
- Stir in corn, peas, and parsley. Heat through and serve warm.
Notes
Serve with crusty bread or biscuits. This soup tastes even better the next day as the flavors deepen.
Nutrition
Calories: 340kcal | Carbohydrates: 28g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 65mg | Sodium: 520mg | Potassium: 900mg | Fiber: 5g | Sugar: 6g | Vitamin A: 120IU | Vitamin C: 30mg | Calcium: 8mg | Iron: 18mg