As the temperature drops and the days get shorter, there’s nothing quite like a warm and hearty bowl of soup to provide comfort and nourishment. This delicious beef and vegetable soup recipe is the ultimate cold weather comfort food, filled with nutritious ingredients and packed with flavor. Plus, it’s easy to make and perfect for a cozy night in with family or friends.
Ingredients
– 1 pound beef stew meat, cut into small cubes
– 1 onion, chopped
– 2 garlic cloves, minced
– 2 carrots, chopped
– 2 stalks celery, chopped
– 1 cup frozen peas
– 1 can diced tomatoes
– 4 cups beef broth
– ½ teaspoon dried thyme
– ½ teaspoon dried oregano
– ½ teaspoon dried basil
– Salt and pepper to taste
– 1 tablespoon olive oil
– Fresh parsley, chopped (optional, for garnish)
Directions
1. In a large pot, heat olive oil over medium heat. Add the beef cubes and cook until browned on all sides, about 5 minutes.
2. Add the chopped onion and garlic to the pot, and cook until softened, about 3 minutes.
3. Stir in the carrots and celery, then pour in the beef broth and diced tomatoes.
4. Add the dried thyme, oregano, and basil, and season with salt and pepper to taste.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 45 minutes, until the beef is tender.
6. Add the frozen peas and continue cooking for an additional 10 minutes.
7. Taste and adjust seasoning as needed.
8. Ladle the soup into bowls and garnish with fresh parsley, if desired.
FAQ
Q: Can I use a different type of meat for this soup?
A: Yes, you can use chicken or pork instead of beef. Just adjust the cooking time accordingly.
Q: Can I use fresh vegetables instead of frozen?
A: Absolutely! Feel free to use any fresh vegetables you have on hand. Just make sure to chop them into small pieces so they cook evenly.
Q: Can I make this soup in the slow cooker?
A: Yes, you can cook the beef and vegetables on low for 6-8 hours in a slow cooker. Add the frozen peas during the last hour of cooking.
Now that you have the recipe for this delicious beef and vegetable soup, it’s time to give it a try! Gather your loved ones and enjoy a warm and comforting meal together. Don’t forget to share your experience and any variations you try. We would love to hear your feedback!
Beef and Vegetable Soup
Equipment
- Large Pot
Ingredients
- 1 pound beef stew meat cut into small cubes
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots chopped
- 2 stalks celery chopped
- 1 cup frozen peas
- 1 can diced tomatoes
- 4 cups beef broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley chopped, for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the beef cubes and cook until browned on all sides, about 5 minutes.
- Add the chopped onion and garlic to the pot, and cook until softened, about 3 minutes.
- Stir in the carrots and celery, then pour in the beef broth and diced tomatoes.
- Add the dried thyme, oregano, and basil, and season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 45 minutes, until the beef is tender.
- Add the frozen peas and continue cooking for an additional 10 minutes.
- Taste and adjust seasoning as needed.
- Ladle the soup into bowls and garnish with fresh parsley, if desired.