Vegetable Beef Soup

Vegetable Beef Soup

Ingredients:

• 1 Tbsp. olive oil
• 2 lbs. beef stew meat
• 1 1/2 cups finely diced onion
• 8 cups beef broth
• 14 oz. can diced tomatoes
• 3 bay leaves
• 1 Tbsp. fine sea salt
• 1 tsp. freshly ground black pepper
• 1 lb. potatoes, peeled and diced
• 2 large carrots, peeled and chopped
• 1 cup celery, chopped
• 1 cup green beans, cut into bite size pieces
• 1/2 cup green onions, chopped
• 1/4 cup parsley, chopped

Directions:

1. Preheat a heavy soup pot or Dutch oven with oil over medium-high heat.
2. Add beef in a single layer and cook until browned on all sides. Brown in batches if needed to get a good sear.
3. To the beef, add onions and continue cooking for about 3 minutes or until the onions are softened and lightly golden.
4. Add beef broth, canned tomatoes, bay leaves, salt and pepper. Bring to a boil and reduce heat to simmer. Partially cover and cook until beef is tender, for about 55 to 75 minutes.
5. Add in potatoes, carrots and celery. Cook for about 20 minutes.
6. Add in green beans and green onions and simmer for 10 more minutes.
7. Add the parsley, season to taste with salt and pepper and take it off the heat.