Cooked - Vegetable Beef Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegetable Beef Soup

8.0

1½ 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

1 (15 ounce) can diced tomatoes (with juices)

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)

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 all the cooked beef to the pot, 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).

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 3 weeks ago

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