Vegetable Beef Soup is a hearty and flavorful dish that's perfect for a cozy meal. Packed with tender beef and a variety of fresh vegetables, it’s a wholesome and comforting soup that can be served as a main course. This recipe is ideal for a cold day or when you're craving something nutritious and satisfying.

Ingredients:

• 1 lb (450g) beef stew meat, cut into small cubes

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 3 medium carrots, sliced

• 3 celery stalks, chopped

• 2 medium potatoes, peeled and diced

• 1 cup green beans, cut into pieces

• 1 (14.5 oz) can diced tomatoes

• 6 cups beef broth

• 1 teaspoon dried thyme

• 1 teaspoon dried basil

• 1 bay leaf

• Salt and pepper to taste

• 2 tablespoons olive oil (for cooking)

• 1 tablespoon Worcestershire sauce (optional)

• Fresh parsley, chopped (for garnish)

Directions:

1. Brown the Beef:
   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef stew meat and brown on all sides. Once browned, remove the beef and set it aside.

2. Sauté Vegetables:
   In the same pot, add the chopped onion and garlic. Cook for about 2-3 minutes, until the onion is translucent and fragrant.

3. Add Broth and Veggies:
   Add the beef broth, diced tomatoes, carrots, celery, potatoes, and green beans to the pot. Stir to combine.

4. Season the Soup:
   Add the thyme, basil, bay leaf, Worcestershire sauce (if using), and salt and pepper to taste. Stir everything together and bring the soup to a boil.

5. Simmer:
   Once boiling, reduce the heat to low, cover, and let the soup simmer for about 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally.

6. Final Adjustments:
   Remove the bay leaf and taste the soup. Adjust the seasoning with more salt or pepper, if needed.

7. Serve:
   Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot.

Nutrients (per serving, approx.):

• Calories: 300-350 kcal

• Protein: 25g

• Carbohydrates: 35g

• Fat: 12g

• Fiber: 6g

• Sodium: 800mg (can be adjusted based on broth used)