Beef Vegetable Soup

Ingredients

• 1 pound beef stew meat, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth (preferably low-sodium)
• 2 cups water
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 cup potatoes, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn (fresh or frozen)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, ensuring not to crowd the pot. Brown the beef on all sides, about 4-5 minutes, then remove the beef and set aside.
2. In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
3. Return the browned beef to the pot. Pour in the beef broth and water, scraping the bottom of the pot to release any tasty browned bits. Stir well to combine all ingredients.
4. Stir in the carrots, celery, potatoes, green beans, and corn. Add the dried thyme, oregano, bay leaf, and season with salt and pepper. Stir thoroughly.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender and flavors meld together.
6. Once cooked, taste the soup and adjust the seasoning as necessary, removing the bay leaf before serving.