Vegetable Beef Soup

Name: Vegetable Beef Soup
Total time: 90 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lb stew beef; 2 tbsp olive oil; 1 onion; 3 carrots; 2 stalks celery; 3 cloves garlic; 2 potatoes; 14 oz canned tomatoes; 2 cups green beans; 1 cup frozen corn; 8 cups beef stock; 2 bay leaves

Tender chunks of beef simmered with potatoes, green beans, and tomatoes, the big-pot classic grandma always had going.

90 min · Comfortable · 350 cal · 28g protein · $2.30/serving · American

Comfort Food Healthy High-Protein

90minutes

6servings

350calories

28gprotein

$2.30per serving

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Ingredients (serves 6)

1.5 lb stew beef
2 tbsp olive oil
1 onion
3 carrots
2 stalks celery
3 cloves garlic
2 potatoes
14 oz canned tomatoes
2 cups green beans
1 cup frozen corn
8 cups beef stock
2 bay leaves

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Instructions

1
Cut the beef into 3/4 inch pieces, pat dry, and season with salt and pepper. Heat the oil in a Dutch oven over medium-high and brown in two batches, about 4 minutes each. Set aside.
2
Cook the diced onion, carrots, and celery in the same pot until softened, about 6 minutes, then add minced garlic for 1 minute.
3
Return the beef with the stock, canned tomatoes, and bay leaves. Cover and simmer gently for 45 minutes.
4
Add the potatoes, peeled and cubed, and the green beans trimmed and cut into 1 inch pieces. Simmer 15 minutes.
5
Stir in the corn and simmer 5 more minutes until everything is tender.
6
Discard the bay leaves, season with salt and pepper, and serve with crusty bread.