Vegetable Beef Soup

This Vegetable Beef Soup is the perfect balance of tender beef, vibrant vegetables, and rich broth. It’s a comforting bowl of warmth that fills the belly and warms the soul, making it the ideal meal for any chilly day.

1. Ingredients:

• 500g beef stew meat, cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 potatoes, peeled and diced
• 1 cup green beans, chopped
• 1 can (400g) diced tomatoes
• 1 litre beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the cubed beef and brown it on all sides, about 5-7 minutes. Remove the beef and set aside.
2. In the same pot, add the chopped onion and garlic. Cook for 2-3 minutes, or until softened.
3. Add the carrots, celery, potatoes, and green beans to the pot. Stir to combine.
4. Return the browned beef to the pot, then add the diced tomatoes, beef broth, thyme, basil, and bay leaf. Stir well and bring the mixture to a boil.
5. Reduce the heat and simmer for 45 minutes to 1 hour, until the vegetables are tender and the flavours have melded together. Season with salt and pepper to taste.
6. Remove the bay leaf before serving, and garnish with fresh parsley if desired.

Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes

Kcal: 350 kcal | Servings: 6 servings