EASY TO COOK

🥕🥩 Best Ever Easy Vegetable Beef Soup 🥩🥕

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This easy and hearty Vegetable Beef Soup is packed with tender beef, fresh vegetables, and flavorful broth. It’s perfect for a comforting meal any time of the year.

📋 Ingredients:

  • 🥩 1 pound beef stew meat, cut into bite-sized pieces
  • 🧂 1 teaspoon salt
  • 🌿 1/2 teaspoon black pepper
  • 🌿 1 teaspoon dried thyme
  • 🌿 1 teaspoon dried oregano
  • 🧅 1 large onion, diced
  • 🥕 2 large carrots, sliced
  • 🥔 2 large potatoes, peeled and diced
  • 🌽 1 cup frozen corn
  • 🥒 1 cup frozen peas
  • 🍅 1 can (14.5 ounces) diced tomatoes, undrained
  • 🥫 4 cups beef broth
  • 🌿 2 tablespoons olive oil
  • 🧄 3 cloves garlic, minced
  • 🌿 2 bay leaves
  • 🥛 1 cup water

📝 Directions:

Prepare the Beef:

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  2. Season the beef stew meat with salt, pepper, thyme, and oregano.
  3. Add the beef to the pot and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.

Sauté the Vegetables:

  1. In the same pot, add the diced onion, carrots, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

Simmer the Soup:

  1. Return the browned beef to the pot.
  2. Add the diced tomatoes, beef broth, water, and bay leaves. Bring to a boil, then reduce the heat and simmer for about 30 minutes.

Add Remaining Vegetables:

  1. Add the diced potatoes, corn, and peas to the pot. Continue to simmer for another 20-25 minutes, or until the potatoes are tender and the flavors have melded together.

Serve:

  1. Remove the bay leaves from the soup before serving.
  2. Ladle the soup into bowls and enjoy hot with crusty bread or crackers.

Preparation time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 320 kcal per serving

💡 Notes:

  • For a richer flavor, you can add a splash of red wine when adding the beef broth.
  • Feel free to substitute or add other vegetables such as green beans, zucchini, or bell peppers.
  • This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 3 months.