Hearty Beef & Vegetable Soup
This hearty beef and vegetable soup is a comforting dish that warms you from the inside out. Tender chunks of beef, along with a medley of colorful vegetables, simmer in a flavorful broth until they reach a delicious tenderness. The aromatic blend of ingredients creates a delightful aroma that will have your kitchen smelling amazing as you prepare to enjoy this nourishing and satisfying soup.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 1 lb. boneless beef chuck, cut into chunks
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 red-skinned potatoes, scrubbed but unpeeled, cut into chunks
- 1 can (28 oz.) crushed plum tomatoes, with juices
- 1/2 lb. green beans, trimmed
- 2 Tbs. chopped fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
Instructions
- <b>Saut&#233; the beef</b>
- In a large saucepan over medium-high heat, warm 1 Tbs. of the olive oil. Working in batches, add the beef and cook, stirring occasionally, until browned, about 4 minutes. Transfer to a plate.
- <b>Cook the vegetables</b>
- Add the remaining 1 Tbs. olive oil to the saucepan and reduce the heat to medium. Add the onion, carrots and celery, cover the pan and cook, stirring occasionally, until the onion is softened, about 5 minutes. Return the beef and any juices from the plate to the pan.
- <b>Simmer the soup</b>
- Add 1 1/2 quarts water to the pan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, partially covered, for 1 hour. Add the potatoes, the tomatoes and their juice and the green beans and stir well. Simmer until the beef and the potatoes are tender, about 20 minutes.
- Stir in the parsley and season the soup with salt and pepper. Ladle the soup into individual bowls and serve immediately. If freezing, set aside to cool (see note above). Serves 6 to 8.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Make Ahead,</i> by Rick Rodgers (Oxmoor House, 2008).
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