- 1½ pounds beef stew meat (cut into bite-sized pieces)
- 2½ tablespoons olive oil, divided
- Salt and freshly ground black pepper (to taste)
- 1 large yellow onion, chopped (about 1¾ cups)
- 3 medium carrots, peeled and chopped (about 1¼ cups)
- 3 celery stalks, chopped (about 1 cup)
- 4 garlic cloves, minced (about 1½ tablespoons)
- 8 cups low-sodium beef or chicken broth
- 2 cans (14 oz each) diced tomatoes, with juice
- 1½ teaspoons dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 pound red or yellow potatoes, diced
- 1½ cups green beans, trimmed and chopped (about 5 oz)
- 1½ cups frozen corn
- 1 cup frozen peas
- ⅓ cup fresh parsley, chopped
Step-by-Step Cooking Instructions
Cooking homemade vegetable beef soup is more about patience than skill. The reward is a pot full of rich aromas and a meal that tastes like it’s been made with love.
Step 1: Brown the Beef
Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium-high heat. Pat the stew meat dry with paper towels — this helps it sear instead of steam. Season with salt and pepper, then sear half the beef until browned on both sides (about 4 minutes total). Transfer to a plate.
Step 2: Sauté the Aromatics
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