Vegetable Beef Soup Recipe: Ultimate Comfort in 30 Minutes

Scale

1½ lbs beef stew meat (chuck or round)

2 tbsp olive oil

1 medium onion, chopped

3 garlic cloves, minced

6 cups beef broth

1 can (14 oz) diced tomatoes

2 carrots, sliced

2 potatoes, cubed

1 cup green beans, chopped

Salt and pepper to taste

1 tsp thyme (optional)

1 bay leaf (optional)

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1. Brown the beef in olive oil over medium heat until seared.

2. Add onions and garlic; cook for 2 minutes.

3. Pour in beef broth and diced tomatoes, stirring well.

4. Add carrots and potatoes; cover and simmer for 60 minutes.

5. Add green beans in the last 15 minutes of cooking.

6. Remove bay leaf, season to taste, and serve hot.

Freezes well for up to 3 months.

Add barley or corn for extra texture.

Swap sweet potatoes for a naturally sweet flavor.