Chunky Beef and Vegetable Soup
Seared beef, carrots, celery, potatoes, and green beans simmered in a rich tomato broth until tender.
Equipment
- Dutch oven
- Cutting board
- Wooden spoon
- Ladle
Ingredients
Main Ingredients
- 1 lb beef stew meat cut in 1 inch cubes, plus 1/2 pound more
- 2 tbsp vegetable oil
- 1 medium onion chopped
- 3 medium carrots sliced
- 3 celery ribs sliced
- 3 cloves garlic minced
- 1 lb potatoes cubed
- 1 can diced tomatoes 14.5 ounce can
- 2 tbsp tomato paste
- 6 cup beef broth low sodium
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp salt
- ½ tsp black pepper
- 1 cup green beans cut in 1 inch pieces
- 1 cup frozen peas
Instructions
Cooking
- Sear. Brown the seasoned beef in oil in two batches.
- Saute. Cook the onion, carrots, and celery 5 minutes, then add garlic and tomato paste.
- Simmer. Add broth, tomatoes, thyme, and bay leaves and simmer 1 hour.
- Add. Stir in the potatoes and green beans and simmer 30 minutes.
- Finish. Add the peas for 5 minutes and remove the bay leaves.
Notes
Substitutions: Use ground beef and shorten the simmer to 30 minutes.
Tips: Pat the beef dry before searing.
Storage: Refrigerate for 3 to 4 days or freeze for 3 months.
Nutrition is calculated for 8 bowls.