Beef Vegetable Soup


 

Beef Vegetable Soup

Any time of year, soup is my thing.  

prep time:

cook time:

total time:


Ingredients

  • Fresh Ingredients:

     

  • 1 1/2 lbs. beef stew meat
  • 2 1/2 Tbsp olive oil, divided
  • 1 3/4 cups chopped yellow onion(1 large)
  • 1 1/4 cups peeled and chopped carrots(3 medium)
  • 1 cup chopped celery (3 medium)
  • 1 1/2 Tbsp minced garlic(4 cloves)
  • 1 1/2 cups (5 oz.)chopped green beans(trim ends first)
  • 1 1/2 cups  corn
  • 1 cup frozen peas
  • 1/3 cup chopped fresh parsley
  • Optional** 1lb red or yellow potatoes, chopped into 3/4-inch cubes

 

Pantry Items

 

  • Salt and freshly ground black pepper
  • 8 cups low-sodium beef broth or chicken broth
  • 2(14 oz.) cans diced tomatoes
  • 1 1/2 tsp dried basil**
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme

Instructions

  1. Using a Dutch oven (the best), add olive to the pot and turn the heat to medium high.  Season your beef with s/p then start adding to the pot - about a third of the time so you don't cool off the pot as you are adding the meat.  (you could bring the meat to room temp or at least out of the fridge for an hour to circumvent the cooling). 
  2. Sauté for as long as you need to let the meat start drying up - and is starting to caramelize.  This is when you should add the spices you desire - so they can bloom their fragrance and taste for about a minute.
  3. Add the carrots, onions, celery and sauté for 3-5 more minutes, then add the garlic, adding 1 more minute to the sauté.
  4. Add your broth, tomatoes, and the other vegetables of your choosing.  Bring to a simmer, reduce the heat to low, and continue cooking for at least 1 hour.  Longer is better.
  5. If you are adding potatoes, it is best to add during the last 30 minutes of cooking.  Taste for seasoning, adjust where necessary

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