Hearty Beef & Vegetable Soup

Name: Hearty Beef & Vegetable Soup
Yield: Makes 6–8 Servings
Ingredients: Red-skinned potatoes, 2, cut into chunks; Crushed Plum (Roma) tomatoes, 1 can (28 oz/875 g), with juice; Celery, 2 stalks, chopped; Fresh flat-leaf (Italian) parsley, 2 tablespoons chopped; Carrots, 2, chopped; Green beans, ½ lb (250 g), trimmed; Salt and freshly ground pepper; Olive oil, 2 tablespoons; Boneless beef chuck, 1 lb (500 g), cut into chunks; Yellow onion, 1 large, chopped

Preparation info

Makes
6–8
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Olive oil, 2 tablespoons
Boneless beef chuck, 1 lb (500 g

Dinner
Soup
Gluten-free

Method

Cook the beef and vegetables

In a large saucepan over medium-high heat, warm 1 tablespoon of the oil. Working in batches, sauté the beef in the oil until browned, about 4 minutes. Transfer to a plate. Add the remaining 1