Winter Vegetable and Beef Soup

Ingredients for Winter Vegetable and Beef Soup

• 2 tablespoons olive oil

• 900g boneless beef chuck roast, cut into 1/2-inch cubes

• 4 large carrots, peeled, diced

• 1 large onion, chopped

• 6 garlic cloves, chopped

• 3 small bay leaves

• 2 tablespoons chopped fresh thyme or chopped fresh marjoram

• 1450ml (or more) beef broth

• 1 800g can diced tomatoes in juice

• 3 cups coarsely chopped green cabbage

• 2 large Yukon Gold potatoes, peeled, diced

• 240ml frozen corn kernels

• 240ml frozen peas

How to make Winter Vegetable and Beef Soup

Heat 2 tablespoons oil in very large pot over medium-high heat. Sprinkle beef with salt and pepper. Add beef to pot; sauté until outside is no longer pink, about 4 minutes. Add diced carrots, chopped onion, chopped garlic cloves, bay leaves, and thyme. Sauté 5 minutes. Add 6 cups beef broth, tomatoes with juice, chopped cabbage, and potatoes. Bring to simmer. Partially cover pot, reduce heat, and simmer until beef and vegetables are tender, about 50 minutes. Stir in corn kernels and peas; simmer until tender, about 5 minutes. Thin soup with more broth if too thick. Season to taste with salt and pepper.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.