I remember loving this soup in my childhood, even though at the time I claimed to not eat any soup. It's the kind of soup that kids just can't seem to resist... Recipe 😋👇💬

 

I remember loving this soup in my childhood, even though at the time I…

This recipe provides instructions for making a hearty and flavorful vegetable beef soup. It combines tender beef stew meat with a variety of fresh and frozen vegetables in a savory broth, making it a comforting and satisfying meal.

Ingredients:

Ingredient	Quantity
Beef stew meat	1 1/2 lbs
Olive oil	2 1/2 Tbsp
Chopped yellow onion	1 3/4 cups (1 large)
Carrots, peeled and chopped	1 1/4 cups (3 medium)
Celery, chopped	1 cup (3 medium)
Garlic, minced	1 1/2 Tbsp (4 cloves)
Low-sodium beef or chicken broth	8 cups
Diced tomatoes	2 (14 oz.) cans
Dried basil	1 1/2 tsp
Dried oregano	1 tsp
Dried thyme	1/2 tsp
Red or yellow potatoes, cubed	1 lb
Chopped green beans	1 1/2 cups (5 oz.)
Frozen corn	1 1/2 cups
Frozen peas	1 cup
Fresh parsley, chopped	1/3 cup
Salt	To taste
Freshly ground black pepper	To taste

Instructions:

1. Heat  1 Tbsp of olive oil in a large pot over medium-high heat.
2. Pat  the beef stew meat dry with paper towels, then season generously with salt and freshly ground black pepper.
3. Add  half of the seasoned beef to the hot pot and brown on all sides, about 4 minutes total, turning halfway through.
4. Transfer  the browned beef to a plate.
5. Add  another 1/2 Tbsp of olive oil to the pot and repeat the browning process with the remaining half of the beef.
6. Transfer  the second batch of browned beef to the plate.
7. Add  the remaining 1 Tbsp of olive oil to the now empty pot. Add the chopped yellow onion, carrots, and celery. Sauteed for 3 minutes.
8. Add  the minced garlic and sauté for 1 minute more until fragrant.
9. Pour  in the beef or chicken broth and add the diced (undrained), browned beef, dried basil, dried oregano, and dried tomatoes thyme. Season with additional salt and pepper to taste.
10. Bring  the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 30 minutes, stirring occasionally.
11. Add  the chopped potatoes to the soup and continue to simmer, covered, for another 20 minutes, or until the potatoes are almost tender. (If you prefer very soft green beans, you can add them at this stage as well.)
12. Stir  in the chopped green beans and simmer for an additional 15 minutes, or until all of the vegetables and the beef are tender.
13. Stir  in the frozen corn and frozen peas and simmer until they are heated through, about 5 minutes.
14. Stir  in the chopped fresh parsley.
15. Serve  the Best Ever Easy Vegetable Beef Soup warm.