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Overhead image of bowl of vegetable been soup.

Vegetable Beef Soup

5 from 2 votes
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Servings: 6
Ingredients Method

Ingredients
  

  • 1 Tbsp Extra-Virgin Olive Oil
  • 1/4 lb Beef Stew Meat, cut into small pieces
  • 2 Tbsp Extra-Virgin Olive Oil
  • 1 Yellow Onion, diced
  • 4 Carrots, diced
  • 4 Celery Stalks, diced
  • 1 Red pepper, diced
  • 1 cup Green Beans, chopped into 1" pieces
  • 1 cup Broccoli, diced
  • 3 Garlic Cloves, diced
  • 32 oz Beef Broth
  • 32 oz Vegetable Broth
  • 14.5 oz Fire Roasted, Diced Tomatoes
  • 8 oz Frozen Sweet White Corn
  • 8 oz Fresh or Frozen Peas
  • 1 Tbsp Italian Seasoning
  • 2 Bay Leaves
  • 1 Parmesan Rind
  • Salt and Pepper to taste

Method
 

  1. Heat olive oil in dutch oven on medium heat. Add stew meat. Cook until browned, but not cooked through. Remove onto paper towels.
  2. Add more olive oil to pan then add onion and cook for a couple of minutes. Add carrots, celery, red pepper, green beans, broccoli, salt and pepper and cook for 5-10 minutes. In last few minutes, add garlic.
  3. Add beef and vegetable stocks, tomatoes, Italian seasoning, parmesan rind and bay leaves. Reduce heat to a simmer, cover and reduce heat. Continue simmering for 30 minutes.
  4. Adjust seasonings and add corn and peas. Continue to simmer 10-15 minutes.
  5. Serve garnished with shred parmesan and chopped parsley.