Any time of year, this warm and nutritious Easy Vegetable Beef Soup will be devoured. This ground beef vegetable soup is a keeper, whether you're making it in the summer to make the most of your garden's bounty or in the winter to keep you warm.
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One and a half pounds of beef stew meat
Two and a half tablespoons of olive oil, split
Seasoning with salt and powdered black pepper
1 big onion, cut into 3/4 cup halves
1/4 cup of carrots, peeled and diced (3 medium)
3/4 cup of chopped celery
Garlic, minced (four cloves)—1 1/2 tablespoons
Beef or chicken broth, 8 cups, low-sodium
2 cans of chopped tomatoes (14 oz. each)
150 milligrams of dried basil
Dried oregano, 1 teaspoon
Dried thyme, 1/2 teaspoon
Potatoes, either red or yellow, 1 pound, cubed to a 3/4-inch thickness
1.5 cups (5 ounces) of green beans, diced (start by trimming the ends)
