Ingredients
Scale
- 1 lb (450 g) beef stew meat, cubed
- 4 cups (960 ml) beef broth
- 2 cups (300 g) carrots, diced
- 1 cup (150 g) celery, diced
- 1 cup (150 g) potatoes, diced
- 1 cup (150 g) green beans, trimmed and cut
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz or 410 g) diced tomatoes
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add beef cubes and brown on all sides.
- Add chopped onion and minced garlic, cooking until onion is translucent.
- Stir in diced tomatoes, beef broth, carrots, celery, potatoes, green beans, thyme, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and let it simmer for 20 minutes or until vegetables are tender.
- Serve hot and enjoy your hearty beef and vegetable soup!
Notes
- For added flavor, you can add a bay leaf while simmering.
- This soup tastes even better the next day, so feel free to make it in advance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: beef soup, vegetable soup, comfort food