Hearty Vegetable Beef Soup Recipe: Comforting and Nutritious
Ingredients:
- 1-1/2 lbs beef stew, cut into bite-sized cubes
- Olive oil
- 2 tbsp butter
- 1 tbsp minced garlic
- 1 tbsp Better Than Bouillon (beef flavored)
- 8 oz baby bella mushrooms, sliced
- 1 medium white onion, finely chopped
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tbsp Italian seasoning
- 1 tbsp tomato paste
- 4 cups beef broth
- 12 oz Guinness Stout
- 1 bunch scallions (~6), sliced
- 1 bag frozen cut green beans
- 1 lb baby carrots
- 1 lb diced potatoes
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes with liquid
Preparation:
In a skillet, melt the butter over medium heat. Add the minced garlic, Better Than Bouillon, and mushrooms. Sauté until mushrooms release their water, then cook for 1-2 minutes longer to reduce. Set aside.
In a large Dutch oven, heat a few tablespoons of olive oil over medium-high heat. Add the beef and sauté until browned, about 6 minutes. Remove with a slotted spoon.
Reduce heat to medium, add another tablespoon of olive oil, and sauté the chopped onion until softened. Add salt, paprika, and tomato paste, stirring constantly for 1 minute. Pour in the Guinness and simmer. Add the beef and mushrooms, stirring for about a minute.
Add the vegetables (green beans, carrots, corn, scallions, potatoes, and tomatoes), pepper, Italian seasoning, and beef broth. Stir well, bring to a simmer, then cover and cook on low heat for 2 hours, stirring occasionally.
Serve hot and enjoy this comforting, nutrient-packed soup!
