Flavorful Vegetable Beef Soup

Check ingredients as you prepare them. These checks stay on this page.

• 1 tablespoon oil
• 1 pound cubed beef
• 2 each large carrots (peeled and chopped)
• 2 ribs celery (finely chopped)
• 1 each small onion (finely chopped)
• 2 tablespoons tomato paste
• 3 cloves garlic (finely minced)
• 1½ teaspoons salt
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ¼ teaspoon paprika
• ¼ teaspoon pepper
• 4 cups low-sodium beef broth
• 1 can diced tomatoes with juice (14oz or 398ml)
• ¾ cup marinara sauce
• 1 each bay leaf
• 1 pound potatoes chopped (about 4 medium)
• 1 cup trimmed and chopped fresh or frozen green beans
• 1 cup canned or frozen corn

1. In a large dutch oven or soup pot, heat the oil over medium-high heat.
2. Add the beef and brown on each side, working in multiple batches and adding oil if necessary. Remove from the pot.
3. Add the carrots, celery and onion and saute until crisp-tender. Stir in the tomato paste, garlic, salt, parsley, thyme, paprika, and pepper and cook 1 minute.
4. Add in the beef broth and deglaze, scraping the bottom of the pot with a wooden spoon. Stir in the tomatoes, marinara and bay leaf, along with the browned beef.
5. Bring to a simmer, cover and reduce heat to low (just enough to maintain a low simmer), and cook until beef is tender, about 30 minutes.
6. Add in potatoes, green beans and corn and cook until potatoes are tender, about 10-15 minutes longer.
7. Taste, adjust seasonings as desired and serve.