Vegetable Beef Soup A Hearty, Flavorful, and Nutritious Delight

Vegetable Beef Soup: A Hearty, Flavorful, and Nutritious Delight

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This Vegetable Beef Soup is the perfect combination of tender beef, fresh vegetables, and a rich broth that’s both comforting and nutritious. Packed with vitamins and minerals, this hearty soup is a great choice for a family meal, offering a well-rounded dish that’s as satisfying as it is delicious. Whether you’re looking to warm up on a chilly day or craving a fulfilling meal, this vegetable beef soup will leave you feeling nourished and content. It’s easy to make, customizable with your favorite vegetables, and ideal for meal prep or leftovers!

Ingredients:

  • For the Soup Base:
    • 1 lb (450g) beef stew meat, cut into small cubes
    • 1 tbsp olive oil (or vegetable oil)
    • 1 medium onion, finely chopped
    • 3 garlic cloves, minced
    • 2 medium carrots, sliced
    • 2 celery stalks, chopped
    • 2 medium potatoes, peeled and diced
    • 1 cup green beans, chopped
    • 1 zucchini, chopped
    • 1 cup corn kernels (fresh, frozen, or canned)
    • 1 can (14.5 oz) diced tomatoes
    • 6 cups beef broth (or water with beef bouillon cubes)
    • 2 bay leaves
    • 1 tsp dried thyme
    • 1 tsp dried basil
    • Salt and pepper, to taste
  • Optional Add-ins (for extra flavor):
    • 1/2 cup peas
    • 1/2 cup spinach or kale, chopped
    • 1/4 tsp red pepper flakes (for a touch of heat)

Instructions:

  1. Prepare the beef:
    In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and brown it on all sides. This should take about 5-7 minutes. Remove the beef from the pot and set it aside.
  2. Sauté the aromatics:
    In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onions become translucent and fragrant.
  3. Add the vegetables and broth:
    Return the browned beef to the pot. Then, add the carrots, celery, potatoes, green beans, zucchini, and corn. Stir to combine. Pour in the beef broth (or water with bouillon cubes) and bring the mixture to a boil.
  4. Season the soup:
    Add the diced tomatoes, bay leaves, dried thyme, dried basil, salt, and pepper. Stir well, ensuring all ingredients are incorporated.
  5. Simmer the soup:
    Lower the heat to medium-low, cover the pot, and let the soup simmer for 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally.
  6. Optional step for extra greens and flavor:
    About 10 minutes before serving, stir in any optional ingredients like peas, spinach, or kale. Adjust seasoning with additional salt, pepper, or herbs if needed.
  7. Serve:
    Discard the bay leaves. Ladle the soup into bowls, and serve hot. Enjoy with crusty bread or a side salad for a complete meal.

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