Sure! Here’s a classic and hearty vegetable beef soup recipe that’s perfect for a cozy meal:
Ingredients:
- 1 lb (450 g) beef stew meat, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes, undrained
- 8 cups beef broth
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Brown the Beef:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
- Sauté the Vegetables:
- In the same pot, add the diced onion and sauté for about 3-4 minutes, until softened.
- Add the minced garlic and cook for another minute.
- Add Vegetables and Beef:
- Return the browned beef to the pot.
- Add the carrots, celery, potatoes, green beans, corn, and peas.
- Add Tomatoes and Broth:
- Pour in the can of diced tomatoes with their juices.
- Add the beef broth, bay leaf, dried thyme, and dried basil.
- Simmer the Soup:
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through.
- Stir occasionally and season with salt and pepper to taste.
- Serve:
- Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with chopped fresh parsley.
Tips:
- For extra flavor, you can add a splash of Worcestershire sauce or a teaspoon of smoked paprika.
- To make it heartier, you can add a can of beans (like kidney beans or cannellini beans).
- For a thicker soup, you can mash a few of the potatoes in the pot to release their starch.
Enjoy your hearty vegetable beef soup!