Beef Vegetable Soup

 

Nothing better than a bowl of warm beef veggie soup on a cold winter day!

Ingredients

• 1 1/2 lbs slow cooked roast beef*
• 2 1/2 Tbsp olive oil, divided
• Salt and freshly ground black pepper
• 1 3/4 cups chopped yellow onion (1 large)
• 1 1/4 cups peeled and chopped carrots (3 medium)
• 1 cup chopped celery (3 medium)
• 1 1/2 Tbsp minced garlic (4 cloves)
• 8 cups low-sodium beef broth or chicken broth
• 2 (14 oz.) cans diced tomatoes
• 1 1/2 tsp dried basil**
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
• 1 1/2 cups (5 oz.) chopped green beans (trim ends first)
• 1 1/2 cups frozen corn***
• 1 cup frozen peas
• 1/3 cup chopped fresh parsley
• *if you don't have fresh veggies, a bag of steamed mixed vegetable will work as well. 

Instructions

• Slow Cook a beef roast until fall appart tender.
• Add another 1 Tbsp oil to a dutch oven then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.
• Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.
• Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).
• Stir in green beans and simmer 15 minutes longer, or until all of the veggies are tender and add the beef.
• Pour in corn and peas and simmer until heated through, about 5 minutes. Let simmer for 30 minutes. Stir in parsley and serve warm.
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• *Recipe adapted from Cooking Classy