WOULD ANYONE HERE ACTUALLY EAT VEGETABLE BEEF SOUP
Ingredients:
- ½ pounds beef chuck roast trimmed and cubed into ½” pieces
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 6 cups beef broth
- 15 ounces canned tomatoes with juices
- 1 teaspoon Italian seasoning
- 2 cups potatoes cubed ½”
- 3 carrots sliced ½”
- 1 rib celery sliced ½”
- 1 cup green beans cut into 1″ pieces
- ½ cup frozen corn thawed or canned
Instruction:
- Season beef with salt & pepper.
- Heat olive oil over medium-high heat in a large pot and add beef in small batches cooking until browned, about 2 minutes per side.
- Add cooked beef back to the pan, reduce heat to medium and add onion and garlic. Cook 2 minutes more.
- Add broth, tomatoes with juices, and Italian seasoning, scraping up any brown bits from the bottom of the pan. Bring to a boil, reduce heat, and simmer 45-65 minutes or until beef is fork-tender.
- Add potatoes, carrots, and celery and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more. (If you prefer softer beans, they can be added earlier).
- Season with salt & pepper to taste and serve.
