With a nice fall day and winter soon to follow, most everyone craves a nice hearty soup. This vegetable soup with beef is comforting without a ton of fat found in cream soups. While fresh ingredients are used, the canned broths and tomato make it a bit more simple to prepare and can be a time prep saver, without losing a lot of flavor.
1 to 1 1/2 pound beef round chuck- bite size
2/3 cup carrots, diced
1/4 cup green pepper, diced
2/3 cup onion, diced
1 cup of canned corn, drained
1 cup of canned green beans, drained
1 cup zucchini, diced
3 15 oz cans of diced tomatoes
2 cans of low sodium chicken broth
1/2 can of water (if you see you need more liquid you can adjust this as you need)*
1 table spoon Italian seasoning
1/2 table spoon garlic powder
1/2 table spoon onion powder
1/2 tea spoon paprika
1 tea spoon Thyme
Salt and Pepper to taste
Extra virgin olive oil, to coat
Allow the beef to come to room temperature for 15-20 minutes before cooking. If the cuts of the beef are larger, I like to cut them to a smaller bite size.
While this comes to temp dice your fresh vegetables and ready the canned ingredients.
Preheat a large pot to high, add a couple swirls of extra virgin olive oil, salt and pepper the beef, add to the pot to sear all sides. Just get the outsides nice and brown, stirring after a few minutes, then remove from the pot to a plate along with juices in the pan. We do not want to cook the beef all the way, that will happen while it cooks in the soup.
Now add more oil to the pan, lower the heat to med-high, and saute the carrots, onions, and peppers with salt and pepper. Saute, stirring often for 5-7 minutes, till soften. Once soften add the canned tomatoes, chicken broth, water, zucchini, corn, beans, spices, and beef along with juices, back to the pot. Bring to boil for a few minutes, reduce the heat to simmer and cover for an hour. Remove the lid and do a high simmer for 2o minutes, and serve!
*you can also do more chicken broth, or more diced tomatoes to your liking if more liquid is needed.