Old-Fashioned Vegetable Beef Soup
Prep Time: 20 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 35 minutes
Kcal: 320 kcal | Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound beef stew meat cut into bite-sized pieces
- 1 large onion diced
- 3 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 3 medium potatoes peeled and cubed
- 1 can 14.5 ounces diced tomatoes
- 4 cups beef broth
- 1 cup water add more as needed
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon smoked paprika
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 cup corn kernels fresh, canned, or frozen
- 1 cup peas fresh or frozen
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the beef stew meat and cook for 5-6 minutes, or until browned on all sides. Remove the beef and set aside.
- In the same pot, add the onion, garlic, carrots, and celery. Sauté for 5-6 minutes, or until the vegetables are softened.
- Return the beef to the pot and stir in the beef broth, water, diced tomatoes, potatoes, thyme, parsley, and smoked paprika. Bring the soup to a boil.
- Reduce the heat to a simmer, cover, and cook for 45-50 minutes, or until the beef is tender and the potatoes are cooked through. Add more water if needed for desired consistency.
- Stir in the green beans, corn, and peas. Simmer for an additional 10-15 minutes until the vegetables are tender.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.