Ingredients

• 300g beef (cut into cubes)
• 2 carrots (sliced)
• 1 onion (chopped)
• 2 potatoes (cubed)
• 1 cup green beans (chopped)
• 2 cloves garlic (minced)
• 1 tablespoon tomato paste
• 6 cups beef broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic; sauté until golden brown.
2. Add the beef cubes to the pot and cook until they are browned on all sides.
3. Stir in the tomato paste and cook for another minute.
4. Add the carrots, potatoes, and green beans. Mix well.
5. Pour in the beef broth and bring the mixture to a boil. Reduce the heat and let it simmer for 45 minutes, or until the beef is tender and the vegetables are cooked through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

FAQ

Can I use chicken instead of beef?

Yes, you can substitute chicken for beef to make a lighter soup.

How can I thicken the soup?

You can use cornstarch mixed with water or add more vegetables to thicken the soup.

Can I freeze the soup?

Yes, this soup freezes well. Store it in an airtight container for up to 3 months.

What vegetables can I add?

Feel free to add any vegetables you like, such as zucchini, bell peppers, or corn.

How long does it take to prepare?

The total preparation and cooking time is approximately 1 hour.

Is this soup gluten-free?

Yes, as long as you use gluten-free beef broth and ensure other ingredients are gluten-free.

Can I make this soup in a slow cooker?

Yes, you can sauté the beef and onions first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

What’s a good side dish to serve with this soup?

A crusty piece of bread or a light salad pairs well with the soup.