Beef Vegetable Soup is made with tender chunks of slowly simmered chuck roast along with onions, celery, carrots, potatoes, tomatoes, and green beans. I love to serve this comforting soup with crusty baguettes or warm cornbread slathered in soft sweet cream butter. It’s a wholesome, hearty fall and winter meal that’s both nourishing and satisfying—a dish you can feel proud to serve your family.
Ingredients
- 1 lb beef stew meat
- 4 cups beef broth
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 cup potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
