Last weekend I bought some beef stew meat, but when I pulled it out of the fridge on Monday I didn’t feel like making Beef Stew. So I looked in the vegetable drawer and the cupboard to see what I had on hand, and came up with this Vegetable Beef Soup recipe.
The family seemed to really like it, and I thought it was delicious. Plus it was healthy and high in fiber. I served it with Sesame Garlic Toast.
Vegetable Beef Soup
Ingredients:
1 ½ lbs beef stew meat
1 tbsp light olive oil
½ sweet onion
2 stalks celery
2 cans beef broth
1 medium parsnip
3 medium carrots
1 can white kidney beans
1 cup frozen peas
½ – 1 cup frozen corn
1 -2 cups water
1 tsp marjoram
1 tsp thyme
1 tsp sage
salt and pepper
Directions:
Cut beef stew meat into bite size pieces. (I actually use kitchen scissors to do this instead of a knife.) Heat olive oil over medium heat in a 4 quart cooking pot. Add meat, salt, and pepper. Cook and stir until browned. Chop onion and celery into small pieces. Add to pot and stir. Let simmer until veggies are tender. Add beef broth, reduce heat, and simmer. Peel parsnip and cut into small pieces. Peel carrots and slice into pieces. Drain and rinse kidney beans. Add parsnip, carrots, beans, and herbs to the pot. Add 1 cup of water and let simmer for 20 minutes or until carrots are tender. Add peas and corn. Salt and pepper to taste. Simmer for 5 to 10 more minutes.