What You Need: 1 1/2 pounds of beef stew meat
2 1/2 tablespoons of olive oil, split
Seasoning with salt and powdered black pepper
1 big onion, cut into 3/4 cup halves
3/4 cup of carrots, peeled and diced (3 medium)
Celery, 3 medium-sized cups’ worth
4 cloves of garlic, minced to a 1/2 teaspoon
8 cups of chicken or beef broth with little salt
2 cans of chopped tomatoes (14 oz. each)
150 milligrams of dried basil
Dried oregano, 1 tablespoon
1/4 teaspoon of dried thyme
3/4-inch chunks of red or yellow potatoes, weighing 1 pound
1.5 cups (5 ounces) of green beans, diced (start by trimming the ends)
corn, frozen, 1 and 1/2 cups
1 cup of peas, frozen
1 and 1/3 cups of fresh parsley, chopped
Beef and Vegetable Soup Recipe
