Garden Fresh Vegetable Beef Soup

Soup is the ultimate comfort food for a cold night. This is a great way to get your daily vegetables and even my picky kids loved it! This version of vegetable beef soup uses a tomato-based broth with chunky fresh vegetables and herbs.

• Preparation Time: 25 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 25 mins
• Calories: 205 Calories

Ingredients

• 2 tablespoons all-purpose flour
• ½ teaspoon ground black pepper
• 3 tablespoons vegetable oil
• 1 cup chopped celery
• 3 tablespoons dried parsley
• 2 bay leaves
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can stewed tomatoes
• 4 cups hot water
• ½ teaspoon chili powder
• 1 ½ cups fresh corn kernels
• 1 yellow onion, diced
• 1 (32 ounce) carton beef stock
• 1 teaspoon thyme
• 1 ½ pounds beef stew meat, trimmed
• 2 cups fresh green beans, cut into bite-sized pieces
• 4 carrots, sliced into circles
• 4 potatoes, cut into large dice
• ½ cup sweet peas
• 4 teaspoons beef bouillon granules

Recipe Instructions

Step 1

Heat vegetable oil in a large stockpot over medium heat.

Step 2

Put flour into a wide, shallow dish. Dredge beef chunks in flour to coat.

Step 3

Cook beef in hot oil until completely browned, 3 to 5 minutes. Add beef stock, hot water, green beans, tomato sauce, stewed tomatoes, carrots, potatoes, corn, celery, onion, peas, beef bouillon granules, parsley, bay leaves, thyme, chili powder, and black pepper to stockpot; stir, place a cover on the stockpot, and reduce heat to medium-low.

Step 4

Cook soup at a simmer, stirring periodically, for about 6 hours.