How to Make Beef Vegetable Soup

A hearty beef and vegetable soup is hard to beat--especially if it's homemade. This recipe it easy to follow and results in a tasty dish you can be proud of.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1/2 lb beef, cubed
• 1/4 cup cornstarch
• 2 tbsp. extra virgin olive oil
• 1 large onion, diced
• 2 celery stalks, diced
• 32 oz. beef broth
• 14 oz. can of diced tomatoes
• 10 bay leaves
• 1 tsp. dried thyme
• 2 medium potatoes, washed and diced
• 2 parsnips, peeled and chopped
• 3 carrots, peeled and chopped
• 1 cup fresh green beans, chopped
• 1/2 cup frozen corn

1. Coat the cubes of beef with cornstarch. Heat up the olive oil in a large pot and add the beef. Stirring frequently, cook until the beef is browned on all sides.

2. Add the onion and celery and cook over a medium flame for approximately 4 minutes, or until the onion becomes translucent.

3. Add the beef broth and diced tomatoes to the pot. Scrape free any browned bits on the bottom of the pot and stir in the bay leaves and dried thyme.

4. Add the diced and chopped vegetables, as well as the frozen corn.

5. Bring the soup to a boil and then allow to simmer, covered, over a very low heat for 1 hour, or at least until the potatoes are cooked through. The beef will become increasingly tender the longer it is cooked.

Tips & Warnings

• Remove the bay leaves before eating the soup; this is best accomplished when serving.

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