Hearty Vegetable Beef Soup for Two
A comforting and hearty vegetable beef soup perfect for two, packed with tender beef, a medley of vegetables, and a rich broth. This recipe is simple to make and ideal for a cozy meal.
Equipment
- medium pot or Dutch oven
- slotted spoon
Ingredients
Main Ingredients
- 0.5 pound stew beef cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 0.25 cup yellow onion chopped
- 1 garlic minced
- 2 cups beef broth low-sodium
- 1 can diced tomatoes (14.5-ounce), undrained
- 0.5 cup carrots chopped
- 0.5 cup celery chopped
- 0.5 cup frozen mixed vegetables (peas, corn, green beans)
- 0.25 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 0.25 cup small pasta Optional: (ditalini, elbow macaroni)
Instructions
Cooking Steps
- Heat olive oil in a medium pot over medium-high heat, add beef cubes, and cook until browned on all sides.
- Remove beef, then reduce heat to medium and cook chopped onion until softened. Stir in minced garlic until fragrant.
- Return beef to the pot, then add beef broth, diced tomatoes, carrots, celery, dried thyme, salt, and pepper.
- Bring to a gentle simmer, cover, and cook on low heat for at least 1 hour until beef is tender.
- Stir in frozen mixed vegetables and optional pasta; simmer for 10-15 minutes until vegetables and pasta are cooked.
- Taste the soup and adjust seasonings as needed.
Notes
For extra flavor, you can sear the beef in batches to avoid overcrowding the pot. Adjust the amount of pasta to your preference.