Beef Vegetable soup

Beef Vegetable soup

 Beef Vegetable soup


1 1/2 pounds beef bouillon
2 1/2 tablespoons of olive oil, divided
Salt & freshly ground black pepper
1 3/4 c chop yellow onion (1 large)
1 1/4 cups peeled and shredded carrots (3 medium)
1 c chop celery (3 medium)
1 1/2 tsp minced garlic (4 cloves)
8 cups low-sodium beef broth or chicken broth
2 (14 ounce) tomatoes, diced
1 1/2 teaspoons dried basil
1 teaspoon dried thyme
1/2 teaspoon dried thyme
1 pound red or yellow potatoes, cut into 3/4-inch cubes
1 1/2 cups (5 ounces) chopped green beans (trimming ends first)
1 1/2 cups frozen corn
1 cup frozen peas
1/3 cup freshly chopped parsley

To prepare:

Heat 1 tsp of olive oil in a large saucepan on medium-high heat.

Dry the beef with paper towels, season with salt and pepper, then add half of the beef to the pot and brown for 4 minutes, flipping halfway through.

Transfer the mixture to a plate, add another 1/2 tablespoon of oil to the pot, and repeat with the remaining half of the beef.

Add another 1 tablespoon of oil to the empty pot, then add the onions, carrots, and celery, then sauté for 3 minutes, add the garlic, sauté for 1 minute.

Stir in the broth, tomatoes, corned beef, basil, oregano, and thyme, and season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer, stirring once or twice all the time, for 30 minutes.

Add the potatoes and continue to simmer for about 20 minutes (you can also add green beans with the potatoes if you like them extra soft).

Add the green beans and simmer 15 minutes or until all the vegetables and beef are tender.

Add corn and peas and simmer until heated through, about 5 minutes. Stir in the parsley and serve hot.


Post a Comment