There is nothing better than a big bowl of hearty Vegetable Beef Soup to take the chill off during these cold winter months! My family loves when I make soup, and it is an easy way to get lots of healthy veggies into our meals. This Vegetable Beef Soup recipe, adapted from Better Homes and Gardens, is simple, traditional, and delicious! I like to make it with plenty of beef and potatoes because well... I live in a house full of hungry boys! But you can substitute whatever vegetables you have on hand or even make it a vegetarian dish without the beef! Either way, it is sure to become a staple in your house!
The recipe starts by searing the beef to perfection and then layering the flavors with herbs and spices like oregano, marjoram, and bay leaves. A mix of fresh and frozen vegetables makes this soup easy to put together and cuts down on chopping time. (Perfect for those busy days!) The soup simmers for a total of 1 1/2 hours, giving all the flavors a chance to marry together and create an amazing, warm, and hearty soup. YUM!
Serve this comforting soup with some crusty bread to soak up all the delicious beefy broth, and a glass of red wine wouldn't hurt either!
Vegetable Beef Soup
1 1/2 pounds beef stew meat
1 tablespoon olive oil
4 - 14 ounce cans beef broth
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/4 teaspoon black pepper
2 bay leaves
1 - 14.5 ounce can petite diced tomatoes, undrained
1 - 10 ounce package frozen whole kernel corn
3 medium potatoes, peeled and cubed
2 carrots, sliced
2 stalks celery, sliced
1 cup frozen cut green beans
1/2 cup chopped onion
In a 6-8 quart Dutch oven, brown the meat in hot oil, one half at a time. Drain fat. Add broth and stir to release browned bits on bottom of pot. Return all meat to the pot. Add oregano, marjoram, black pepper, and bay leaves. Bring to boiling and reduce heat. Simmer covered, for 1 hour. Discard bay leaves. If necessary, skim fat.
Stir in tomatoes, corn, potatoes, green beans, carrot, celery, and onion. Return to boiling and reduce heat. Simmer covered, about 30 minutes or until vegetables are tender.
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