Beef and Vegetable Soup

This Beef and Vegetable Soup is a hearty and flavorful dish, perfect for a comforting dinner. Packed with tender beef and a variety of fresh vegetables, it warms the soul and satisfies the appetite.

Ingredients

• Beef (chuck or stew meat) - 300 grams, cubed
• Carrots - 1 medium, diced
• Potatoes - 1 medium, diced
• Celery - 1 stalk, diced
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Beef broth - 500 ml
• Tomato paste - 2 tablespoons
• Olive oil - 1 tablespoon
• Dried thyme - 1 teaspoon
• Bay leaf - 1
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 1 tablespoon, chopped (for garnish)

Steps

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
2. Add the cubed beef to the pot, browning it on all sides for about 5-7 minutes.
3. Stir in the diced carrots, potatoes, and celery. Cook for an additional 5 minutes, stirring occasionally.
4. Add the beef broth, tomato paste, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes, or until the beef is tender and the vegetables are cooked through.
6. Remove the bay leaf and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 420
• Protein: 35 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Provides a good source of protein for muscle repair and growth.
• Rich in vitamins and minerals from the vegetables, supporting overall health.

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