Hearty Beef and Vegetable Soup

Homemade vegetable beef soup isn’t just for the winter season. This recipe is full of spring inspired vegetables and hearty chunks of beef, and the broth is so rich and flavorful. A tasty soup that’s perfect for lunch or dinner for the whole family!

Author: Christa Johnston

Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!

Servings: 8 cups | Prep Time: 20 minutes | Cook Time: 1 hours 15 minutes | Ready in: 1 hour 35 minutes

Ingredients

• 2 lbs beef stew meat; cut into bite-sized pieces
• 1 cup diced onion
• 1 cup diced carrots
• 1/2 cup diced celery
• 2 medium potatoes; peeled and cut into bite-sized pieces
• 6 cups beef broth
• 28 oz can diced tomatoes
• 1 cup frozen corn
• 1 cup frozen peas
• 2 tsp dried basil
• 2 tsp dried thyme
• 2 tbsp olive oil
• salt and pepper
• fresh chopped parsley

Instructions

Pour the olive oil into a large soup pot over medium high heat and season the beef cubes with salt and pepper and brown them. Remove from the pot and set aside.

Place the onions, carrots, and celery to the pot and season with salt and pepper and cook for 5 minutes. Add the beef and any juices back to the pot along with the potatoes, broth, diced tomatoes with juice, corn, peas, basil and thyme stir well. Bring to a boil and then reduce to a simmer for 1 hour stirring occasionally.

Toss in 1-2 tablespoons of the parsley just before serving. Serve with some crusty bread
and butter to soak up that delicious broth!