Vegetable Beef Soup

Last week I was trying to figure out what to have for dinner when I remembered that I had stew meat in the freezer. I had originally planned on making crock pot beef stew with that, but it was too late in the day to do a crock pot meal, so I decided to look on google for a soup recipe instead. I adapted the original recipe a bit, but man was it good!! I can't wait to make this a lot this fall and winter. I served it with mini cornbread muffins and they were perfect! I can't wait to make this again. The boys liked it too, especially the mini muffin part, they are all about bread!

Vegetable Beef Soup

adapted from tablespoon.com

Ingredients:

1 tablespoon vegetable oil

 3/4 pound beef stew meat, cut into 1-inch pieces

1 medium onion, chopped (1/2 cup)

3 cups beef broth/stock (I used one whole 32-ounce carton)

1 cup chicken broth/stock

2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves

1/2 teaspoon pepper

2 bay leaves
1-2 cans (15 to 16 ounces) navy beans, rinsed and drained (I used 1 because that's all I had.)
 4 medium carrots, cut into bite size pieces

2 medium celery stalks, cut into bite size pieces

1 cup frozen peas

Directions

Heat oil in Dutch oven, or big pot, over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.

Stir in both  broths, thyme, pepper, and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender.

Stir in beans, carrots and celery. Cover and simmer about 30 more minutes, stirring occasionally, until vegetables are tender. Remove bay leaves before serving.

I served this with mini cornbread muffins.

This is linked to It's a Keeper