Beef-and-Vegetable Soup


Prep Time: 15 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 35 minutes

Serves: 10


1-1/2 pounds beef stew meat, cut into bite-size pieces

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 tablespoon olive oil

1 medium yellow onion, chopped

2 medium carrots, chopped

2 medium celery stalks, chopped

2 tablespoons chopped fresh thyme

1 (14-ounce) can diced tomatoes

8 cups beef broth

3 small red potatoes, diced

3 cups frozen mixed vegetables

1/4 cup chopped fresh parsley


  1. Season beef with salt and pepper. Heat olive oil in a large pot over medium-high heat. Brown meat on all sides, cooking in batches if necessary. Add onions, carrots, celery and thyme. Cook, stirring frequently, until vegetables begin to soften, about 10 minutes.
  2. Add diced tomatoes and broth. Bring to a boil and reduce heat to low. Simmer, covered for 30 minutes. Add potatoes and continue cooking for another 20 minutes, or until potatoes are tender. Stir in mixed vegetables and continue cooking for another 10 minutes.
  3. Garnish with parsley and season to taste with more salt and pepper before serving.