Ingredients
Scale
- 1 lb beef (chuck or stew meat), cut into cubes
- 4 cups beef broth
- 2 cups water
- 1 cup carrots, diced
- 1 cup potatoes, diced
- 1 cup celery, diced
- 1 cup onion, chopped
- 1 can (14.5 oz) diced tomatoes
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt & pepper, to taste
- 2 cups green beans, chopped
- 1 cup corn (optional)
Instructions
- Combine the meat, beef broth, and water in a large pot. Bring to a boil.
- Add the diced vegetables: carrots, potatoes, celery, onion, diced tomatoes, garlic, thyme, oregano, salt, and pepper. Stir to combine.
- Reduce heat and let it simmer for about 1 hour.
- Incorporate the green beans and corn (if using) and cook for an additional 15-20 minutes.
- Taste and adjust the seasoning before serving hot.
Notes
Serve with crusty bread for dipping. This soup is flexible – feel free to add your favorite vegetables or adjust the seasonings.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg