Beef Vegetable Soup (updated 3/22/20)
1 1/2 pounds stew meat, cut in 1/2 cubes (use ground beef for a variation)
oil for cooking
1 large onion, chopped, about 1 cup
3-4 peeled and chopped carrots
2 stalks celery, chopped
small clove garlic, minced
8 cups beef broth, low sodium or homemade
1 can diced tomatoes (15 ounces), or whole tomatoes, broken up, with juice
3-4 potatoes, peeled and cubed
1 cup green beans
1 cup corn
1 cup peas
salt and freshly ground pepper, more or less to taste
In a soup pot over medium high heat, brown the beef in 1 T oil until done (or brown hamburger with no oil). Remove from pan and set aside. Remove or add fat to the pot so you have about 1 T remaining.
Add onion, carrots and celery to the pot and cook until slightly softened. Add garlic and cook 30 seconds more.
Add the beef broth, tomatoes with juice, and return beef to pot. Season with 1 tsp salt and grind of pepper. Cover and simmer for about 30 minutes.
Add potatoes, cook for 20 minutes.
If using fresh beans, corn and peas, add with potatoes. If using frozen, add for 5 minutes after potatoes have cooked.
Taste and adjust seasoning.
Makes 8 servings