3/4 tablespoons of minced garlic (four cloves)
8 cups of chicken or beef broth with little salt
Tomato dice from two 14-ounce cans
150 milligrams of dried basil
Dry oregano, 1 teaspoon
Half a teaspoon of dried thyme
Potatoes, either red or yellow, 1 pound, cubed to a 3/4-inch thickness
1.5 cups (5 ounces) of green beans, diced (start by trimming the ends)
corn, frozen, 1 and 1/2 cups
1 cup of peas, frozen
fresh parsley, 1/3 cup chopped
Beef and Vegetable Soup Recipe
Heat Over medium-high heat, add 1 tablespoon of olive oil to a large saucepan.
After patting the meat dry with paper towels, add salt and pepper. Brown half of the beef in a skillet over medium heat for 4 minutes, flipping once.
Place onto a serving platter. proceed with the second half of the steak in the same way, adding 1/2 tablespoon of oil to the pot each time.
After the saucepan is no longer full, add 1 tablespoon of oil and sauté the onions, carrots, and celery for 3 minutes. After that, add the garlic and continue sautéing for 1 minute.
Add the meat, tomatoes, broth, oregano, thyme, basil, and season with pepper and salt. Simmer, covered, over low heat for 30 minutes, stirring once or twice, after coming to a boil.
After adding the potatoes, cover and cook for 20 minutes. If you want your potatoes extremely soft, you may also add green beans.
Once the meat and vegetables are cooked, stir in the green beans and continue simmering for another 15 minutes.
Simmer the corn and peas for about 5 minutes, or until they are cooked through. Before serving heated, mix in the parsley.
