VEGETABLE BEEF SOUP

INGREDIENTS

• 1 lb (450g) beef stew meat, cut into bite-sized pieces
• 1 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 2 potatoes, peeled and diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup green beans (fresh or frozen)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley, chopped (optional for garnish)

INSTRUCTIONS

1. In a large pot, heat the oil over medium-high heat. Add the beef and brown on all sides.
2. Add the chopped onion and garlic. Cook for 2–3 minutes until fragrant.
3. Pour in the beef broth and water. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Add carrots, celery, potatoes, and diced tomatoes. Simmer for another 20 minutes.
5. Stir in green beans, corn, thyme, and basil. Cook for an additional 15–20 minutes, or until all vegetables are tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley if desired and serve hot.

Let me know if you’d like a slow cooker or Instant Pot version!