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Beef Vegetable Soup

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A hearty and nourishing Beef Vegetable Soup filled with succulent beef and vibrant vegetables, perfect for chilly evenings.

Ingredients

  • Beef (1 lb, chuck roast or stew meat)
  • Carrots (2 medium, diced)
  • Potatoes (2 medium, Yukon Gold or Russet, diced)
  • Green Peas (1 cup, fresh or frozen)
  • Tomatoes (2 medium, diced)
  • Onion (1 medium, diced)
  • Garlic (3 cloves, minced)
  • Beef Broth (6 cups, low-sodium)
  • Olive Oil (2 tbsp)
  • Herbs (2 bay leaves, 1 tsp thyme)
  • Salt and Pepper (to taste)

Instructions

  1. Sauté the beef by heating olive oil in a large pot over medium-high heat. Add the beef and sear until browned on all sides for about 5-7 minutes.
  2. Add aromatics by tossing in diced onion and minced garlic; sauté for 2-3 minutes until translucent.
  3. Incorporate vegetables by adding diced carrots and potatoes; stir for about 5 minutes.
  4. Pour in the beef broth and diced tomatoes; bring to a simmer.
  5. Simmer the soup for 45-60 minutes on low heat, stirring occasionally.
  6. Add peas and cook for an additional 5 minutes.
  7. Season with salt and pepper before serving; remove bay leaves.

Notes

Garnish with chopped parsley and serve with crusty bread. Adjust spices to your taste.

Nutrition

Keywords: beef soup, vegetable soup, comfort food, hearty soup, family recipe

Find it online: https://peakplatter.com/one-pot-beef-and-vegetable-soup-budget-weeknight/