SoupMain CourseDinner

Hearty Vegetable Beef Soup

Name: Hearty Vegetable Beef Soup
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 portioner
Cuisine: american
Ingredients: 2 spsk. olive oil; 700 g stewing beef cut into 1-inch cubes; 1 tsk. salt plus more to taste; 0,5 tsk. black pepper freshly ground, plus more to taste; 1 stk. yellow onion diced; 2 stk. carrot peeled and diced; 2 stk. celery diced; 3 fed garlic minced; 2.000 ml beef broth low-sodium; 400 g canned diced tomato undrained; 2 stk. potato peeled and diced; 2 stk. bay leaf; 1 tsk. dried thyme; 150 g frozen green beans; 150 g frozen corn; 150 g frozen peas; 2 spsk. fresh parsley chopped (valgfrit)

A classic, comforting soup packed with tender beef and a variety of vegetables. This one-pot meal is simmered low and slow to develop rich flavors, making it perfect for a chilly day.

En original opskrift af Forkin

Tid i alt: 2 t. 50 min.
Portioner: 6
Sværhedsgrad: Nem
Pr. portion: 499 kcal

Allergenoplysninger: kan indeholde selleri. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

2 spsk.olive oil
700 gstewing beef, cut into 1-inch cubes
1 tsk.salt, plus more to taste
0,5 tsk.black pepper, freshly ground, plus more to taste
1 stk.yellow onion, diced
2 stk.carrot, peeled and diced
2 stk.celery, diced
3 fedgarlic, minced
2.000 mlbeef broth, low-sodium
400 gcanned diced tomato, undrained
2 stk.potato, peeled and diced
2 stk.bay leaf
1 tsk.dried thyme
150 gfrozen green beans
150 gfrozen corn
150 gfrozen peas

garnish

2 spsk.fresh parsley, chopped(valgfrit)

Udstyr

ladle · large pot · cutting board · knife

Fremgangsmåde

Trin for trin

1
Pat the stewing beef dry with paper towels and season all over with salt and black pepper.
Ca. 2 min.
Kokkens note: Drying the beef helps it brown nicely instead of steaming.
2
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Ca. 2 min.
3
Add the beef to the pot in a single layer, working in batches if necessary, and brown on all sides. Remove the browned beef and set it aside on a plate.
Ca. 10 min.
Kokkens note: Don't overcrowd the pan, as this will prevent the beef from browning properly.
4
Reduce the heat to medium and add the diced onion, carrots, and celery to the same pot. Sauté until the vegetables have softened, about 5-7 minutes.
Ca. 7 min.
Kokkens note: Scrape up any browned bits from the bottom of the pot as the vegetables release their moisture.
5
Stir in the minced garlic and cook for about one minute until fragrant.
Ca. 1 min.
6
Return the browned beef and any accumulated juices back to the pot.
Ca. 1 min.
7
Pour in the beef broth and add the diced tomatoes, potatoes, bay leaves, and dried thyme. Stir everything to combine.
Ca. 2 min.
8
Increase the heat to high and bring the soup to a boil, then immediately reduce the heat to low.
Ca. 5 min.
9
Cover the pot and let the soup simmer gently for at least 2 hours, or until the beef is very tender.
Ca. 2 t.
Kokkens note: A long, slow simmer is key to tender beef. Check occasionally and give it a stir.
10
Stir in the frozen green beans, corn, and peas.
Ca. 1 min.
11
Continue to simmer, uncovered, for another 10-15 minutes until the frozen vegetables are heated through and tender.
Ca. 15 min.
12
Remove the bay leaves from the soup and discard them. Taste and adjust seasoning with more salt and pepper if needed.
Ca. 2 min.
13
Ladle the soup into bowls and serve hot, garnished with fresh parsley if desired.
Ca. 2 min.

Pr. portion

Næringsindhold

53%Score

Kalorier: 499,4kcal
Protein: 34,9g
Kulhydrat: 31,3g
Fedt: 27,4g
Kostfibre: 6,5g
Sukker: 9,8g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftovers in an airtight container in the refrigerator.

Genopvarmning

Reheat gently on the stovetop or in the microwave until hot throughout.