Hearty beef and vegetable soup

This hearty soup combines tender beef with a blend of fresh and frozen vegetables, all simmered with classic herbs for a comforting and warm meal.

Beef soup with vegetables

Ingredients:
INGREDIENTS AMOUNT
beef stew meat 1 1/2 lbs
Olive oil, divided 2 1/2
tablespoons Salt and freshly ground black pepper To taste
Chopped yellow onion (1 large) 1 3/4 cups
Carrots, peeled and diced (3 medium) 1 1/4 cups
Chopped celery (3 medium) 1 cup
Minced garlic (4 cloves) 1 1/2 tablespoons
Low-sodium beef or chicken broth 8 cups
Diced tomatoes 2 cans (14 oz)
dried basil 1 1/2 tsp dried
oregano 1 teaspoon
dried thyme 1/2 tsp
Red or yellow potatoes, cut into 2 cm cubes. 1 lb
Chopped green beans (stemmed) 1 1/2 cups (5 oz)
frozen corn 1 1/2 cups
frozen peas 1 cup
chopped fresh parsley 1/3 cup
How to make beef soup with vegetables:
Step 1: Brown half the beef.
Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Pat the beef dry with paper towels, season with salt and pepper. Add half of the beef and brown for about 4 minutes, turning once.