Vegetable Beef Soup is the proper cozy soup and such a great way to make use of up all these veggies stocked within the fridge!
It’s completely hearty and filling due to the tender chunks of protein-rich beef and abundance of nutritious greens. Plus it’s a flexible recipe so be happy to interchange veggies with others you might have readily available.
Substances
1 1/2 lbs beef stew meat
2 1/2 Tbsp olive oil, divided
Salt and freshly floor black pepper
1 3/4 cups chopped yellow onion (1 massive)
1 1/4 cups peeled and chopped carrots (3 medium)
1 cup chopped celery (3 medium)
1 1/2 Tbsp minced garlic (4 cloves)
8 cups low-sodium beef broth or rooster broth
2 (14 oz.) cans diced tomatoes
1 1/2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1 lb pink or yellow potatoes, chopped into 3/4-inch cubes
1 1/2 cups (5 oz.) chopped inexperienced beans (trim ends first)
1 1/2 cups frozen corn
1 cup frozen peas
1/3 cup chopped recent parsley
How To Make Vegetable Beef Soup
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