Vegetable soup with meat at economical prices

Ingredients

1 lb (450 g) beef stew meat or ground beef

4 cups beef broth (or water with beef bouillon cubes)

2 carrots, sliced

2 medium potatoes, diced

2 celery stalks, chopped

1 onion, diced

1 cup frozen mixed vegetables (peas, corn, green beans)

1 can (14.5 oz) diced tomatoes (or 2 fresh tomatoes, chopped)

2 garlic cloves, minced

1 tsp dried thyme

1 tbsp olive oil or vegetable oil

1 tsp dried basil

Salt and pepper to taste

1 bay leaf (optional)

6 cups water

★Instructions

  1. Brown the Beef: In a large pot, heat the oil over medium heat. Add the beef and cook until browned on all sides (or fully cooked if using ground beef). Remove from the pot and set aside.
  2. Cook the Vegetables: In the same pot, add diced onions and minced garlic. Sauté until the onions are soft and translucent, about 3-4 minutes.
  3. Add Broth and Potatoes: Pour in the beef broth and water. Add the diced potatoes, carrots, celery, thyme, basil, and bay leaf. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, until the vegetables are tender.
  4. Add Beef and Tomatoes: Stir in the browned beef, diced tomatoes, and frozen mixed vegetables. Season with salt and pepper to taste.
  5. Simmer: Let the soup simmer for another 15 minutes, allowing the flavors to meld together. If the soup becomes too thick, add a bit more water or broth.
  6. Serve: Remove the bay leaf before serving. Enjoy with crusty bread or crackers.

Tips for Budgeting:

Use cheaper cuts of beef (like stew meat or ground beef).

Frozen or canned vegetables are often more affordable than fresh.

Substitute water and bouillon cubes for broth if needed.

This hearty soup can easily feed a family while keeping costs low!

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