Canned Vegetable Beef Soup Recipe
Equipment
- Large pot or Dutch oven
- Wooden spoon or ladle
- Cutting board
- Knife
- Can opener
- Measuring cups and spoons
Ingredients
- 1 pound beef stew meat cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups beef broth
- 1 14.5-ounce can diced tomatoes, undrained
- 1 15-ounce can mixed vegetables, drained
- 1 15-ounce can potatoes, drained and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
Sear The Beef
- Heat olive oil in a large pot over medium-high heat. Add beef stew meat and cook until browned on all sides, about 5-7 minutes. Remove beef from the pot and set aside.
Sauté Aromatics
- In the same pot, add diced onion and cook until translucent, approximately 3 minutes. Add minced garlic and sauté for an additional minute until fragrant.
Combine Ingredients
- Return the seared beef to the pot. Pour in beef broth and diced tomatoes with their juice. Add drained mixed vegetables and potatoes. Stir in dried thyme and basil. Season with salt and pepper to taste.
Simmer The Soup
- Bring the mixture to a boil. Reduce heat to low, cover, and let simmer for 20 minutes, allowing flavors to meld together.
Adjust Seasoning And Serve
- Taste the soup and adjust seasoning if necessary. Ladle into bowls and serve hot.
Notes
Using canned vegetables significantly reduces preparation time without compromising flavor. However, always drain and rinse canned vegetables to reduce sodium content and ensure a fresher taste.