Vegetable Beef Soup

I love soup.

On a cold day, not much else can warm you in the same way.

Vegetable Beef soup is one of my favorite one-dish meals.  It’s chockfull of vegetables, hearty thanks to the beef, and totally satisfying.

It’s also super easy to make.

You can always use fresh vegetables if you prefer, but I just love the ease of using frozen vegetables.  In addition to no chopping, there no need to thaw the frozen vegetables. They will thaw as they cook.

As an added bonus, did you know that some products in the frozen food section may even be healthier than the fresh variety? Several research studies show that freezing vegetables and fruits “locks in” important vitamins and stops the nutrient loss that can occur in fresh vegetables that are often picked weeks before they make it to the grocery store aisles.

I always have several containers of this soup in my freezer.  It is my healthy “go-to” meal when I don’t have time to cook.  Think it may become the same for you!

Enjoy!

Vegetable Beef Soup
From Simply Suppers by Jennifer Chandler

1 pound beef chuck roast or stew meat, trimmed and cut into 1-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/2 cup finely diced yellow onion (1 small onion)
1 can (28-ounce) diced tomatoes with juice
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 cup frozen peas
1 cup frozen cut green beans
1 cup frozen corn kernels
1 cup frozen lima beans
1 cup peeled and diced carrots
6 cups chicken stock

Pat the meat dry with a paper towel and generously season with salt and pepper. In a large stockpot over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the meat and cook, stirring occasionally, until browned on all sides, about 8 minutes. Transfer the meat to a plate and reserve. Drain all but about 1 tablespoon of fat from the pot.

Reduce the heat to medium. Add the onions and cook, stirring occasionally, until soft, about 4 minutes. Add the tomatoes, basil, thyme, and oregano. Season with salt and pepper to taste. Add the reserved meat, peas, green beans, corn, lima beans, carrots, and chicken stock. Stir to combine. Over high heat, bring the soup to a boil. Reduce the heat to medium-low and simmer, covered, until the flavors have melded, about 45 minutes. Adjust the seasonings as needed. Serve hot.

Cooking Tip: You can always use fresh vegetables if you prefer, but I just love the ease of using frozen vegetables.

Some products in the frozen food section may even be healthier than the fresh variety. Several research studies show that freezing vegetables and fruits “locks in” important vitamins and stops the nutrient loss that can occur in fresh vegetables that are often picked weeks before they make it to the grocery store aisles.

Time-Saving Tip: No need to thaw the frozen vegetables. They will thaw as they cook.

Freezes well.

 

 

 

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Jennifer Chandler

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