Vegetable Beef Soup

 Nothing fancy. Nothing unique. Just an excellent recipe from Cooking Classy for vegetable beef soup. Perfect for a cold evening.

Ingredients

2 1/2 pounds beef stew meat

2 T. olive oil, divided

1 3/4 cup chopped onions

1 1/4 cup peeled and sliced or chopped carrots

1 cup chopped celery

1 1/2 T. minced fresh garlic

8 cups beef broth

2 cans (14 oz) fire-roasted diced tomatoes

1 1/2 tsp dried basil

1 tsp dried oregano

1/2 tsp thyme

1 pound gold potatoes, chopped into 3/4 inch cubes (no need to peel)

1 1/2 cups fresh green beans, trim ends and cut into bite size pieces)

1 1/2 cups frozen corn

1 cup frozen peans

1/3 cup chopped fresh parsley

INSTRUCTIONS

Heat I T. olive oil in large pot over medium-high heat.

Dab beef with paper towels and cut into bite size pieces. Season with salt and pepper. Add half to the pot and saute for about 4 minutes, turning half way through.  Transfer beef to plate and repeat with remaining beef.

Add another 1T. olive oil to pot  and add onions, carrots and celery. Saute three minutes. Add garlic and saute one minute longer.

Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to boil and then reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.

Add potatoes and green beans. Continue to simmer for 20 minutes or until potatoes are cooked through.

Add corn and peas and cook until heated through. Stir in parsley.