🍲 Vegetable Beef Soup

Ingredients

• Soup

• 1½ lb Beef stew meat, cut in 3/4-inch pieces
• 1 tsp Table salt
• ½ tsp Ground black pepper
• 1 tbsp Vegetable oil (soybean)
• 1 Yellow onion, chopped
• 3 Carrots, sliced
• 2 stalk Celery, sliced
• 3 clove Garlic, minced
• 1 can Diced tomatoes
• 6 cup Beef broth
• 2 cup Water
• 1 tsp Dried thyme
• 2 leaf Bay leaves
• 1 lb Yellow (Yukon-type) potatoes, cut in 3/4-inch cubes
• 2 cup Frozen green beans
• 1 cup Frozen corn
• 1 cup Frozen peas

Nutrition

Steps

You’ll need: large soup pot or Dutch oven, wooden spoon, instant-read thermometer.

1. Season the beef with salt and pepper. Heat the oil in a large pot over medium-high heat and brown the beef in two batches, about 5 minutes per batch. Wash your hands after handling the raw meat.
2. Add the onion, carrots and celery and cook 5 minutes. Stir in the garlic for 1 minute.
3. Add the tomatoes, broth, water, thyme and bay leaves and bring to a boil. Lower the heat, cover and simmer 1 hour, until the beef is starting to get tender. It passes 145°F early; the simmer is for tenderness.
4. Add the potatoes and simmer 20 minutes. Add the green beans, corn and peas and simmer 10 minutes more, until everything is tender.
5. Remove the bay leaves, taste and add salt if needed.

🌡 Safe temperaturesBeef, pork or lamb steaks, chops and roasts 145°F with a 3-minute rest. Check the thickest part with a food thermometer (USDA). More on food safety.