Vegetable and Beef Soup

Sometimes, you need an easy meal you can put together with minimal mess.

Lindsey Hargett shares some one pot meals that are healthy and delicious.

Vegetable and Beef Soup
2 tablespoons extra-virgin olive oil
1.5-2 lbs stew meat
3 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 teaspoon onion powder
½ teaspoon garlic powder
1 large yellow onion, medium dice
3 carrots, medium dice
3 stalks of celery, medium dice
3 cloves of garlic
4-6 medium red or yukon gold potatoes
1 14.5 oz can diced tomatoes
2 sprigs fresh rosemary
1 sprig fresh thyme
2 teaspoons fresh oregano
6 cups beef broth
1 lb fresh green beans, ends trimmed and cut in 2-inch pieces

In a large saute pan, heat oil over medium-high heat. Mix together 1 ½ teaspoons salt, ½ teaspoon pepper, onion and garlic powders, add to a bowl with the stew meat and toss to coat.
Saute the meat until browned on all sides; remove. Saute onion, carrots, celery and garlic for 4-5 minutes, until soft and fragrant. Add to slow cooker with stew meat, along with potatoes, canned tomatoes, herbs, beef broth and remaining salt and pepper. Cook on low for 6-8 hours. One hour before serving, add green beans. Store in an airtight container for up to 4 days.

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