Classic Vegetable Beef Soup

- 2 pounds beef stew meat, cut into 1-inch cubes - 2 tablespoons olive oil - 1 large onion, diced - 3 medium carrots, sliced - 3 stalks celery, chopped - 2 medium potatoes, diced - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 cup frozen peas - 6 cups beef broth - 1 tablespoon tomato paste - 2 teaspoons dried thyme - 2 teaspoons dried basil - 2 bay leaves - Salt and pepper to taste

Warm up your winter nights with a bowl of Hearty Homestyle Vegetable Beef Soup, the ultimate comfort food for gatherings and cozy dinners. This easy-to-make recipe combines tender beef, fresh vegetables, and flavorful herbs, simmered to perfection for hours. Enjoy the satisfaction of crafting a nourishing meal from scratch, creating memories with loved ones around the dinner table. Experience the rich flavors and health benefits that make this soup a family favorite.

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Ingredients

1 pound beef stew meat, cut into 1-inch cubes

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

4 cups beef broth

2 cups water

2 large carrots, sliced into rounds

2 stalks celery, diced

1 large potato, peeled and diced

1 can (14.5 oz) diced tomatoes, with juice

1 cup green beans, trimmed and cut into 1-inch pieces

1 teaspoon dried thyme

1 teaspoon dried basil

1 bay leaf

Salt and pepper, to taste

1 cup frozen peas

Fresh parsley, chopped (for garnish)

Instructions

Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the beef stew meat and season with a generous sprinkle of salt and pepper. Sear the meat on all sides until nicely browned, about 5-7 minutes. Use a slotted spoon to remove the beef from the pot and set it aside on a plate.

Sauté Vegetables: Using the same pot, add the chopped onion and minced garlic. Sauté them for about 3-4 minutes, stirring frequently, until the onion is translucent and fragrant.

Add Liquids: Return the browned beef to the pot. Pour in the beef broth and water, stirring to combine all the ingredients. Increase the heat to high and bring the mixture to a boil.

Add Remaining Ingredients: Once boiling, stir in the sliced carrots, diced celery, diced potato, diced tomatoes (including their juice), green beans, dried thyme, dried basil, and the bay leaf. Reduce the heat to low, cover the pot with a lid, and let it simmer.

Simmer: Allow the soup to simmer gently for about 1.5 to 2 hours. This slow cooking will tenderize the beef and meld the flavors beautifully. Make sure to stir occasionally, tasting as needed, and adjust the seasoning with more salt and pepper if desired.

Finish the Soup: In the last 10 minutes of cooking, add the frozen peas to the pot and stir them into the soup, allowing them to heat through.

Serve: Before serving, carefully remove the bay leaf. Ladle the hearty soup into bowls and sprinkle with freshly chopped parsley for a burst of color and freshness.

Prep Time, Total Time, Servings: 20 mins | 2 hours | 6 servings

- Presentation Tips: Serve the soup with crusty bread or warm rolls on the side. For an extra touch, drizzle a little olive oil on top of each bowl before garnishing with parsley.