Beef Vegetable Soupp

Beef Vegetable Soup

Ingredients:

• 1 lb beef chuck roast, cut into bite-size pieces
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 2 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup frozen green beans
• 1 cup frozen corn
• 1 cup frozen peas
• 1 cup diced potatoes
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. Brown the Beef:
   • In a large pot or Dutch oven, brown the beef over medium-high heat. Once browned, remove the beef from the pot and set it aside.
2. Sauté the Aromatics:
   • In the same pot, add the diced onion and minced garlic. Cook until the onion is softened and translucent, about 3-4 minutes.
3. Add Vegetables:
   • Add the diced carrots and celery to the pot. Cook for a few minutes until they begin to soften.
4. Combine Ingredients:
   • Return the browned beef to the pot. Add the beef broth, diced tomatoes (with their juices), green beans, corn, peas, diced potatoes, dried thyme, salt, and pepper. Stir to combine.
5. Simmer the Soup:
   • Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 45-60 minutes, or until the vegetables are tender and the beef is cooked through.
6. Taste and Adjust Seasoning:
   • Taste the soup and adjust the seasoning with additional salt and pepper if needed.
7. Serve:
   • Ladle the hot soup into bowls and serve. Enjoy the hearty and comforting flavors of this beef vegetable soup.

Notes:

This soup is perfect for a cozy meal on a chilly day. Feel free to customize it with your favorite vegetables or herbs. You can also add a splash of Worcestershire sauce or a sprinkle of fresh parsley for added flavor. Enjoy!

Beef Vegetable Soup

Ingredients:

• 1 lb beef chuck roast, cut into bite-size pieces
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 2 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup frozen green beans
• 1 cup frozen corn
• 1 cup frozen peas
• 1 cup diced potatoes
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. In a large pot or Dutch oven, brown the beef over medium-high heat. Remove from the pot and set aside.
2. Add the onion and garlic to the pot and cook until softened.
3. Add the carrots and celery and cook for a few minutes until they begin to soften.
4. Return the beef to the pot and add the beef broth, diced tomatoes, green beans, corn, peas, potatoes, thyme, salt, and pepper. Bring to a boil.
5. Reduce the heat and simmer for 45-60 minutes or until the vegetables are tender and the beef is cooked through.
6. Taste and adjust seasoning as needed.
7. Serve hot and enjoy!

This hearty and comforting soup is perfect for a cozy meal on a chilly day. Feel free to customize it with your favorite vegetables or herbs!

Beef Vegetable Soupp

Ingredients:

• 1 lb beef chuck roast, cut into bite-size pieces
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 2 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup frozen green beans
• 1 cup frozen corn
• 1 cup frozen peas
• 1 cup diced potatoes
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. In a large pot or Dutch oven, brown the beef over medium-high heat. Remove from the pot and set aside.
2. Add the onion and garlic to the pot and cook until softened.
3. Add the carrots and celery and cook for a few minutes until they begin to soften.
4. Return the beef to the pot and add the beef broth, diced tomatoes, green beans, corn, peas, potatoes, thyme, salt and pepper. Bring to a boil.
5. Reduce the heat and simmer for 45-60 minutes or until the vegetables are tender and the beef is cooked through.
6. Taste and adjust seasoning as needed.
7. Serve hot and enjoy!