Ingredients:
- 1 lb (450g) beef stew meat, cubed
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 4 cups water
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 large potato, peeled and diced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the cubed beef stew meat and brown it on all sides. This will take about 5-7 minutes. Remove the beef from the pot and set it aside.
- In the same pot, add the diced onions and sauté until they become translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
- Add the beef broth, water, diced tomatoes (with their juice), carrots, celery, green beans, corn, diced potato, bay leaf, dried thyme, and dried oregano to the pot. Stir everything together.
- Bring the mixture to a boil and then reduce the heat to low. Cover the pot with a lid and let the soup simmer for about 1 to 1.5 hours, or until the beef and vegetables are tender.
- Season the soup with salt and pepper to taste. Remove the bay leaf before serving.
- Ladle the vegetable beef soup into bowls and garnish with chopped fresh parsley if desired.
This soup is perfect for a comforting and nutritious meal. Feel free to customize it by adding your favorite vegetables or adjusting the seasoning to your taste. Enjoy!
