Hearty Vegetable Beef Soup

Instructions

1. Brown the beef: Heat 1 tbsp olive oil in a large pot over medium-high heat. Pat beef dry, season with salt and pepper, and sear half of the beef for about 4 minutes, turning halfway. Remove to a plate, then repeat with another ½ tbsp oil and the remaining beef.

2. Sauté veggies: In the same pot, add 1 tbsp olive oil, then stir in onions, carrots, and celery. Cook for 3 minutes, then add garlic and cook for 1 more minute.

3. Build the broth: Pour in broth, diced tomatoes, browned beef, basil, oregano, thyme, plus more salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.

4. Add potatoes: Stir in potatoes (and green beans if you prefer them very soft). Cover and simmer for another 20 minutes.

5. Finish the soup: Add green beans (if not already added) and simmer for 15 minutes, until beef and vegetables are tender. Stir in corn and peas, cooking just until warmed through (about 5 minutes).

6. Serve: Stir in fresh parsley, adjust seasoning, and ladle into bowls. Enjoy warm with crusty bread!

Tips & Variations

• Swap stew beef with ground beef for a faster version.

• Add a splash of red wine or Worcestershire sauce to deepen the flavor.

• This soup stores beautifully — refrigerate up to 4 days or freeze for later.