Description
A hearty and nourishing soup packed with tender beef, a medley of vegetables, and savory broth, perfect for a comforting meal.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 pound beef stew meat, cut into small cubes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 potato, diced
- 1 cup green beans, trimmed and cut into pieces
- 1 can (14.5 oz) diced tomatoes with juice
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add beef and brown on all sides.
- Add onion and garlic; cook until onion is softened.
- Stir in carrots, celery, and potatoes; cook for 3-4 minutes.
- Add beef broth, diced tomatoes, thyme, oregano, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer, covered, for 45 minutes.
- Add green beans and cook for an additional 15 minutes until all vegetables are tender.
- Remove bay leaf before serving and adjust seasoning if needed.
- Serve hot, garnished with chopped parsley.
Notes
- Use leftover roast beef for a quicker version.
- Add other vegetables like corn or peas based on your preference.
- For a thicker soup, mash a few of the potatoes into the broth.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 65mg