Scale

1.5 lbs beef stew meat or chuck roast, cubed

2 tbsp olive oil

1 large yellow onion, chopped

3 cloves garlic, minced

3 carrots, sliced

2 celery stalks, sliced

2 russet potatoes, diced

1 can (14.5 oz) diced tomatoes

6 cups beef broth

1 cup frozen green beans or peas

1 bay leaf

1/2 tsp dried thyme

Salt and pepper to taste

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1. Heat olive oil in a large pot. Brown beef cubes in batches. Remove and set aside.

2. Sauté onion, garlic, carrots, and celery for 5 minutes.

3. Return beef to the pot. Add potatoes, tomatoes, broth, bay leaf, and thyme.

4. Bring to a boil, then reduce to a simmer. Cook for 45–60 minutes uncovered.

5. Stir in green beans or peas in the last 10 minutes of cooking.

6. Remove bay leaf, taste, and season with salt and pepper. Serve hot.

This soup freezes well for up to 3 months.

Use ground beef for a quicker version.

Add barley or rice for extra texture.