Beef Potato Corn Vegetable Soup
Seared stew meat, potatoes, carrots, celery, peas, and corn simmered in a savory tomato and herb broth.
Equipment
- Large pot
- Ladle
Ingredients
Main Ingredients
- 1 lb beef stew meat cut into small pieces
- 1 tbsp olive oil
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup sliced carrots
- 2 cup diced potatoes
- 1 can diced tomatoes 14.5 ounce can, drained
- 4 cup beef broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
Cooking
- Brown. Brown the beef in hot oil for 6 minutes.
- Soften. Add the onions, celery, carrots, and potatoes and cook 5 minutes.
- Simmer. Add the tomatoes, broth, thyme, and rosemary and simmer 45 minutes.
- Finish. Stir in the peas and corn and cook 10 minutes.
- Serve. Adjust the seasoning and ladle into bowls.
Notes
Substitutions: Use fresh corn or green beans.
Tips: Cut the pieces evenly.
Storage: Refrigerate for up to 4 days.
Nutrition is calculated per serving.