Vegetable Beef Soup Recipe
Vegetable beef soup has roots in many cultures and has evolved over centuries. The combination of beef and vegetables simmered together in a pot can be traced back to ancient times when stews and soups were among the most practical ways to prepare meals using available ingredients.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
- Beef:1 pound (450g) beef stew meat, cut into 1-inch cubes
Vegetables:
- 3 carrots, diced
- 3 celery stalks, chopped
- 1 large onion, chopped minced
- 2 potatoes, peeled and cubed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 2 cloves garlic
Other Ingredients:
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef brother to taste
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper
- Optional: fresh parsley for garnish
Instructions
- Prepare the BeefHeat the olive oil in a large soup pot over medium heat.
- Add the beef cubes and sear them on all sides until browned (about 5-7 minutes). Remove the beef and set it aside.
- Sauté the VegetablesIn the same pot, add the onions, carrots, and celery. Sauté for 5 minutes until they begin to soften.
- Add the minced garlic and stir for 1 minute until fragrant.
- Deglaze the PotStir in the tomato paste, ensuring it coats the vegetables evenly.
- Add the diced tomatoes and use the wooden spoon to scrape any browned bits from the bottom of the pot.
- Simmer the SoupReturn the beef to the pot. Add the beef broth, thyme, and oregano. Bring the soup to a boil, then reduce the heat to low.
- Cover the pot and let the soup simmer for 1 hour, allowing the beef to become tender.
- Add Potatoes and Green BeansStir in the cubed potatoes and green beans. Simmer for another 20 minutes, or until the potatoes are fork-tender.
- Finish with Peas and SeasoningAdd the frozen peas during the last 5 minutes of cooking.
- Taste and adjust with salt and pepper as needed.
- Serve and EnjoyLadle the soup into bowls, garnish with fresh parsley if desired, and serve warm with crusty bread or crackers.