Vegetable Beef Soup

Steps

1. Heat 2 tablespoons olive oil in a large stock pot over medium-high heat. Season 1 pound boneless beef chuck, cut into 1-inch pieces, with 1 teaspoon salt and ½ teaspoon pepper, and toss into the pot.

2. Sear the pieces of beef until golden brown on the outside. It doesn’t need to be cooked through at this point. Remove the beef from the pot.

3. Add in 1 small diced yellow onion, 1 cup diced carrots, and 1 cup diced celery then cook until the vegetables begin to soften. Add in 2 teaspoons minced garlic and saute for another minute.

4. Add the beef back into the pot along with 1 pound Yukon gold potatoes, peeled and cut, 1 cup frozen peas, 2 (14-ounce) cans diced tomatoes, 6 cups beef broth, 2 teaspoons basil, 2 teaspoons oregano, 1 teaspoon thyme, 1 tablespoon Worcestershire sauce, 1 teaspoon paprika.

5. Bring everything to a gentle boil, reduce heat to low, cover the pot, and simmer until the potatoes are tender, about 25-30 minutes.

6. Season with additional salt and pepper to taste, if needed, and serve warm and enjoy!