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Vegetable Beef Soup

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A hearty and comforting vegetable beef soup filled with nutritious vegetables and tender beef, perfect for chilly days.

Ingredients

  • 1 pound chuck roast or stew meat, cut into bite-sized pieces
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 medium onion, chopped
  • 2 potatoes, diced
  • 1 cup green beans, trimmed and cut into pieces
  • 1 cup corn (fresh or frozen)
  • 1 can (14 ounces) diced tomatoes, including juices
  • 6 cups beef broth or stock
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

Instructions

  1. Sear the beef: In a large pot over medium-high heat, add a splash of oil. Season the beef with salt and pepper, then add to the pot. Sear until browned on all sides, about 5-7 minutes. Remove and set aside.
  2. Sauté the vegetables: In the same pot, add the onions, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.
  3. Add the tomatoes and broth: Pour in the canned tomatoes with their juices and the beef broth. Stir to combine, scraping up any brown bits from the bottom of the pot for extra flavor.
  4. Combine everything: Return the browned beef to the pot along with the diced potatoes, green beans, corn, basil, and thyme. Bring to a boil.
  5. Simmer: Reduce the heat to a simmer, cover, and cook for 45 minutes to 1 hour until the beef is tender and the vegetables are cooked through.
  6. Adjust seasoning: Taste the soup and adjust the seasoning with more salt, pepper, or additional herbs as desired.

Notes

Perfect for meal prep; freezes well for future meals.

Find it online: https://www.nofussrecipe.com/50-halloween-finger-foods/