This soup is quick and easy to prepare, nourishing, tasty and hearty. What more could you ask for now that it’s getting cold out!
We all loved this soup, and we put our own twist on it by adding a generous dollop of sour cream to each bowl right before serving (my husband gets credit for this flash of inspiration). Go ahead, try it!
Vegetable Beef Soup
1 pound stew beef, cut into pieces
2 tablespoons oil (I used butter and ghee)
1 small onion, diced
2 – 3 cloves garlic, minced
4 medium carrots, peeled and sliced
2 medium potatoes, chopped
1 cup peas
2 stalks celery, chopped
1 cup green beans
6 cups beef stock (I used chicken which worked just fine)
2 cups tomato puree
½ teaspoon basil
½ teaspoon marjoram
½ teaspoon thyme
½ teaspoon sea salt (or to taste)
¼ teaspoon black pepper
1. Heat the oil to medium/high in a large soup pot.
2. Add the beef pieces and brown.
3. Add the onion and garlic. Cook for 5 minutes or so until the onion has softened.
4. Add the vegetables, stock, tomato puree, herbs, sea salt and pepper.
5. Gently simmer for 3 hours until the beef is meltingly tender.
Our serving recommendation: add a dollop of sour cream to each bowl!
For another variation on this soup, have a look at my Tomato, Beef and Vegetable Soup.
Linking to: Sunday Night Soup Night!, Monday Mania @ Healthy Home Economist, Make Your Own Mondays, Fat Tuesday @ Real Food Forager, Traditional Tuesdays @ Whole New Mom, Real Food Wednesdays @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2dayjoys, Pennywise Platter Thursdays @ Nourishing Gourmet