1 tablespoon olive oil
1 1/4 pounds beef chuck, cut into 1/2-inch cubes
2 cans (14 1/2 ounce size) vegetable broth
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon ground black pepper
8 small mushrooms, sliced
2 carrots, sliced
1 stalk celery, sliced
2 green onions, sliced
2 large ripe tomatoes, coarsely chopped
1 medium-size zucchini, halved lengthwise and sliced
Water (optional)
2 tablespoons chopped fresh parsley (optional)


1. In large heavy saucepan or Dutch oven, heat oil over medium-high heat until hot. Add beef and sautÈ until well browned. Stir in broth, basil, thyme, salt and pepper. Bring to a boil over high heat; reduce heat to low, cover, and cook 45 minutes or until beef is tender.
2. Stir mushrooms, carrots, celery and green onion into the soup; return to a boil and cook for 5 minutes.
3. Add tomatoes and zucchini to soup; return to a boil and cook 5 minutes longer or until the vegetables are tender. Stir in water to restore volume if soup has cooked down and add the parsley, if desired.
A generous assortment of ingredients lend their flavor to this traditional soup. Just add beans and pasta to translate it into minestrone.
Beef Vegetable Soup
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