Vegetable Beef Soup

Name: Vegetable Beef Soup
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Ingredients: 1 ½ pounds beef chuck roast (trimmed and cubed into ½" pieces); ½ teaspoon salt; ½ teaspoon black pepper; 1 tablespoon olive oil; 1 onion (chopped); 2 cloves garlic (minced); 6 cups beef broth; 15 ounces canned tomatoes (with juices); 1 teaspoon Italian seasoning; 2 cups potatoes (cubed ½"); 3 carrots (sliced ½"); 1 rib celery (sliced ½"); 1 cup green beans (cut into 1" pieces); ½ cup frozen corn (thawed or canned )

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Prep Time: 15 minutes

Cook Time: 80 minutes

Total: 95 minutes

Servings: 8

Cost: $6.65 /serving

Author : Holly Nilsson

vegetable beef soup

Instructions

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Step 1

Season beef with salt & pepper.

Step 2

Heat olive oil over medium-high heat in a large pot and add beef in small batches cooking until browned, about 2 minutes per side.

Step 3

Add cooked beef back to the pan, reduce heat to medium and add onion and garlic. Cook 2 minutes more.

Step 4

Add broth, tomatoes with juices, and Italian seasoning, scraping up any brown bits from the bottom of the pan. Bring to a boil, reduce heat, and simmer 45-65 minutes or until beef is fork-tender.

Step 5

Add potatoes, carrots, and celery and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more. (If you prefer softer beans, they can be added earlier).

Step 6

Season with salt & pepper to taste and serve.

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