Vegetable Beef Soup (with Onions, Garlic, Carrots, Potatoes, Bell Peppers, and Green Peas)Ingredients:
1 lb beef stew meat (cubed)
2 tablespoons olive oil
1 medium onion (chopped)
2 cloves garlic (minced)
2 large carrots (diced)
2 large potatoes (diced)
1 bell pepper (chopped)
1 cup green peas (frozen or fresh)
6 cups beef broth
1 can diced tomatoes (14.5 oz)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
Directions:
In a large pot, heat olive oil over medium heat. Brown the beef stew meat, about 5-7 minutes. Remove and set aside.
In the same pot, sauté onions and garlic until fragrant, about 2 minutes.
Add carrots, potatoes, bell peppers, and green peas. Stir for a few minutes to combine.
Return the beef to the pot, then add beef broth, diced tomatoes, thyme, rosemary, salt, and pepper.
Bring to a boil, then reduce heat to a simmer. Let cook for 1 to 1.5 hours, until the vegetables are tender and the beef is cooked through.
Serve hot with crusty bread for a comforting meal!