Description
A hearty and comforting vegetable beef soup that brings back memories of home-cooked meals.
Ingredients
Scale
- 1 lb beef stew meat, cut into cubes
- 4 cups beef broth
- 2 cups water
- 1 cup carrots, sliced
- 1 cup potatoes, diced
- 1 cup green beans, chopped
- 1 cup corn, frozen or fresh
- 1 cup peas, frozen or fresh
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- In a large pot, brown the beef stew meat over medium heat.
- Add the chopped onion and minced garlic, cooking until the onion is translucent.
- Pour in the beef broth and water, bringing the mixture to a boil.
- Add the carrots, potatoes, green beans, corn, and peas to the pot.
- Season with salt, pepper, thyme, and add the bay leaf.
- Reduce heat and let the soup simmer for about 1.5 to 2 hours, or until the beef is tender.
- Remove the bay leaf before serving. Enjoy your soup hot!
Notes
- Feel free to add any other vegetables you like.
- This soup can be made in a slow cooker for a more hands-off approach.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg