Instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef stew meat and cook until browned on all sides. Remove the beef from the pot and set it aside.
2. In the same pot, add the diced onion and minced garlic. Sauté until the onion turns translucent and the garlic becomes fragrant.
3. Add the sliced carrots and celery to the pot. Cook for a few minutes until they begin to soften.
4. Return the browned beef to the pot. Add the diced tomatoes (with their juices), beef broth, and water. Stir well to combine.
5. Add the diced potatoes, frozen corn kernels, frozen green beans, dried thyme, and bay leaf to the pot. Season with salt and pepper to taste.
6. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through.
7. Remove the bay leaf from the soup. Taste and adjust the seasoning if needed.
8. Ladle the Vegetable Beef Soup into bowls. Garnish with chopped fresh parsley, if desired.
9. Serve the soup hot and enjoy its comforting flavors and hearty combination of beef and vegetables.
This Vegetable Beef Soup is a nourishing and satisfying dish that is perfect for colder days or whenever you’re craving a comforting bowl of soup. Packed with tender beef, a variety of vegetables, and flavorful broth, this soup is both hearty and nutritious. Feel free to customize the recipe by adding or substituting other vegetables according to your preferences. Serve it with crusty bread for a complete meal.
