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Vegetable Beef Soup

20 ingredients · 10 steps · from Melanie's Country Cooking

Vegetable Beef Soup

Ingredients

  • 1 tablespoon Olive oil
  • 1.5 pounds Stew beef
  • 1 medium diced Onion
  • 4 cloves chopped Garlic
  • 4 cups Beef broth (low sodium)
  • 2 cups Water
  • 8 ounces Tomato sauce
  • 3 oz Tomato paste
  • 1 teaspoon Basil
  • 1 teaspoon Thyme
  • 1 teaspoon Parsley
  • 1 teaspoon Black pepper
  • 1 teaspoon Salt
  • 2 Bay leaves
  • 3 diced Potatoes
  • 3 chopped Celery stalks
  • 4 chopped Carrots
  • 1 cup Green beans (fresh)
  • 1 can/cup Frozen corn
  • 1 cup Peas
Watch the original video

Steps

  1. Add 1 tablespoon of olive oil to a large pot.
  2. Add the stew beef and let it brown for about 5 minutes until all sides are browned. Remove the beef and set it aside in a bowl.
  3. To the same pot, add one diced onion and four cloves of chopped garlic. Cook for about 3 minutes until the onions soften.
  4. Pour in 4 cups of low sodium beef broth and 2 cups of water.
  5. Add 8 ounces of tomato sauce and 3 oz of tomato paste (or diced/whole tomatoes). Stir well to incorporate.
  6. Stir in 1 teaspoon each of basil, thyme, and parsley, along with 1 teaspoon of black pepper, 1 teaspoon of salt, and 2 bay leaves.
  7. Add the potatoes, celery stalks, carrots, and green beans. Return the stew beef to the pot and stir.
  8. Cover the pot and let it simmer on low for about 45 minutes until the vegetables are tender.
  9. After 45 minutes, add one cup of frozen corn and one cup of peas.
  10. Simmer for another 10 to 15 minutes until the peas and corn are cooked through.

Recipe extracted by Foodle from “EASY HOMEMADE VEGETABLE BEEF SOUP RECIPE ~ ONE POT!” by Melanie's Country Cooking. Quantities follow the video and may be approximate — watch the original for technique.