Loaded with fresh veggies and tender beef, this hearty Vegetable Beef Soup is the perfect comfort food!
Ingredients :
1 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 diced tomatoes with juices, 1 can
1 teaspoon Italian seasoning
2 medium potatoes cubed ½-inch
3 medium carrots sliced ½-inch
1 rib celery sliced ½-inch
6 ounces green beans cut into 1-inch pieces
½ cup frozen corn kernels thawed
chopped fresh parsley for garnish, optional
Directions :
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 covered for 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).
