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Vegetable Beef Soup

Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course dinner, lunch
Cuisine American
Servings 10

Ingredients
  

  • 1 lb beef stew meat cut into smaller pieces
  • 1 medium onion diced
  • 1 T minced garlic
  • 7-10 c broth or water depending on desired thickness
  • 3 medium carrots peeled and diced
  • 1 medium potato peeled and diced
  • 1 medium sweet potato peeled and diced
  • 2 stalks celery diced
  • 1-2 c frozen peas
  • 1-2 c frozen corn
  • 1 can diced tomatoes 14.5 oz
  • 1/2 c dry red wine optional
  • 1 t dried thyme
  • 1 t dried rosemary
  • 1 bay leaf bay leaf
  • 1/2 t salt or to taste
  • 1/4 t black pepper or to taste

Instructions
 

  • In a large pot or Dutch oven, brown the beef stew meat over medium-high heat. Drain off any excess fat.
  • Add the diced onion and cook until softened, about 5 minutes.
  • Add the minced garlic and cook for 1 minute more.
  • Pour in the broth or water, and add the diced carrots, potato, sweet potato, celery, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer for 60-90 minutes, or until the vegetables are tender.
  • Stir in the frozen peas and corn during the last 15 minutes of cooking.
  • Season with salt and pepper to taste. Remove the bay leaf before serving.
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