Vegetable Beef Soup Recipe


Servings: 8 servings 1 tbsp olive oil 2 lb beef stew meat 1 medium onion, 1 1/2 cups finely diced 8 cups beef broth, low sodium 14 oz can diced tomatoes 3 bay leaves 1 Tbsp fine sea salt 1 tsp freshly ground black pepper 1 lb potatoes, peeled and diced 2 large carrots, peeled, and chopped 1 cup celery, chopped 1 cup green beans, cut into bite size pieces 1/2 cup green onions, chopped 1/4 cup parsley, chopped


Preheat a heavy soup pot or dutch oven with oil over medium-high heat. Add beef in a single layer and cook until browned on all sides. Brown in batches if needed to get a good sear.

To the beef add onions and continue cooking for about 3 minutes or until the onions are softened and lightly golden.

Add beef broth, canned tomatoes, bay leaves, salt, and pepper. Bring to a boil and reduce heat to simmer. Partially cover and cook until beef is tender, for about 55-75 minutes.

Add in potatoes, carrots, and celery. Cook for about 20 minutes.

Add in green beans and green onion and simmer for 10 more minutes. Add the parsley, season to taste with salt and pepper, and take it off the heat.

More Stories