Instructions:
Step 1: Sear the Beef
Heat olive oil in a large pot over medium-high heat. Brown the beef cubes on all sides. Remove and set aside.
Step 2: Sauté the Vegetables
Add onion and garlic to the pot and cook until fragrant. Stir in carrots, celery, bell pepper, zucchini, and green beans. Cook until slightly softened.
Step 3: Combine and Simmer
Return the beef to the pot. Add beef broth and diced tomatoes. Stir in thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour, or until beef is tender.
Step 4: Serve & Enjoy!
Ladle into bowls and garnish with fresh herbs (parsley or cilantro are great!). Serve hot with crusty bread or a side salad, if desired.
Keto & Low-Carb Adaptations:
For a lower-carb version:
- Swap Carrots: Use cauliflower or broccoli instead.
- Reduce Tomatoes: Use less diced tomatoes, or try sugar-free tomato sauce.
- Boost Healthy Fats: Add a pat of butter or extra olive oil per serving.
Tips & Tricks:
- Use high-quality beef for the best flavor.
- Add other veggies like mushrooms or spinach!
- For a thicker soup, whisk a tablespoon of cornstarch with water and stir into the soup during simmering.
- Add red pepper flakes for a spicy kick.
- Leftovers keep for up to 3 days in the fridge or freeze for later.
Frequently Asked Questions (FAQs):
Can I use different meat?
Yes! Chuck roast or sirloin work well; adjust cooking time as needed.
Can I make it vegetarian?
Absolutely! Omit the beef, use vegetable broth, and add tofu or legumes for protein.
Can I freeze leftovers?
Yes, for up to 3 months. Thaw overnight and reheat.
Can I use fresh herbs?
Yes! Use about 3 times the amount compared to dried herbs.
Can I use a slow cooker?
Yes! Sear the beef and sauté veggies on the stovetop first, then transfer to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Enjoy your delicious and warming beef vegetable soup!
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