1 lb.Of stew beef, cubed.
2 Tbsp.Of vegetable oil.
1 large onion, chopped.
2 cloves garlic, minced.
3 carrots, sliced.
3 celery stalks, chopped.
3 potatoes, diced.
1 Cup.Of green beans, chopped.
1 Cup.Of corn kernels (fresh, frozen, or canned).
1 (14 oz) can.Of diced tomatoes.
8 Cup.Of beef broth.
1 Tsp.Of dried thyme.
1 Tsp.Of dried rosemary.
Salt and black pepper to taste.
Fresh parsley for garnish (optional)
In a large broth kettle over medium-high heat, heat the vegetable oil. Add the beef cubes and sear until all sides are seared. This phase lends aromatic depth to the broth.
Incorporate the onion and garlic into the saucepan. Sauté the onions for approximately 2 to 3 minutes, or until translucent and aromatic.
Put in the corn, green beans, potatoes, carrots, and celery. Stir the beef and aromatics to combine.
Pour the minced tomatoes (with their liquid) and beef bouillon into the pan. This forms the soup’s flavorful base.
Stir in the rosemary and dried thyme. season to flavor with salt and pepper. Bring the soup to a simmer, then reduce the heat to low and cover. Allow it to simmer for approximately one and a half to two hours, or until the beef is tender and the vegetables are prepared to your satisfaction.
If necessary, taste and adjust the seasonings. At this point, you can add additional salt, pepper, or herbs to suit your taste.
Serve bowls of Vegetable Beef Soup. Garnish with coriander for a splash of color and added freshness.
Feel free to customize the soup with your favorite vegetables. For a heartier version, consider adding cabbage, peas, or even spinach.
Slow Cooker Method:
To make this soup in a slow cooker, simply follow steps 1-4, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours.
Make-Ahead and Storage:
This soup often tastes even better the next day. It can be refrigerated for up to 3-4 days or frozen for up to 3 months.