Soup isn't just for the chilly days. This soup is the perfect way to use up all those summer veggies and those tender chunks of beef add such a delicious flavor. A hearty soup that's sure to satisfy, and you'll love the left overs!
Ready in: 1hour30minutes
1 1/2lbsbeef stew meat*
2 1/2Tbspolive oil,divided
Salt and freshly ground black pepper
1 3/4cupschopped yellow onion(1 large)
1 1/4cupspeeled and chopped carrots(3 medium)
1cupchopped celery(3 medium)
1 1/2Tbspminced garlic(4 cloves)
8cupslow-sodium beef broth or chicken broth
2(14 oz.) cansdiced tomatoes
1 1/2tspdried basil**
1lbred or yellow potatoes,chopped into 3/4-inch cubes
1 1/2cups (5 oz.)chopped green beans(trim ends first)
1 1/2cupsfrozen corn***
1/3cupchopped fresh parsley
Heat 1 Tbsp olive oil in a large pot over medium-high heat.
Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through.
Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.
Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.
Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.
Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).
Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.
Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.
Recipe source: Cooking Classy
*Look for a fatty marbled batch of stew meat, it will be more tender. Dice any larger chunks bite size as needed.**1 Tbsp dried Italian seasoning can be used in place of basil, oregano and thyme.***Fresh corn/peas can be used here as well, just add when adding green beans.