Vegetable Beef Soup Recipe

A hearty and flavorful soup packed with vegetables and tender beef.

Ingredients:

• 1 lb beef chuck roast, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (14.5 ounce) can beef broth
• 1 (14.5 ounce) can vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 cup frozen mixed vegetables (corn, peas, green beans)
• Salt to taste
• Chopped fresh parsley for garnish (optional)

Instructions:

1. Brown the beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. ¹ Add beef and cook until browned on all sides. Remove beef from the pot and set aside.
2. Sauté vegetables: Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. Combine ingredients: Return beef to the pot. Add diced tomatoes, beef broth, vegetable broth, oregano, thyme, pepper, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours, or until beef is very tender.
4. Add vegetables: Stir in frozen mixed vegetables and cook for an additional 10-15 minutes, or until heated through.
5. Season and serve: Remove bay leaf. Season with salt to taste. Garnish with chopped parsley, if desired. Serve hot.

Tips & Variations:

• For a richer flavor, use bone-in beef short ribs instead of chuck roast.
• Add other vegetables to the soup, such as potatoes, zucchini, or spinach.
• To make it heartier, add some small pasta like ditalini or orzo during the last 10 minutes of cooking.
• For a spicier soup, add a pinch of red pepper flakes.
• This soup can be made ahead of time and reheated gently.

Enjoy your delicious and comforting Vegetable Beef Soup!