Ingredients
For the Beef:
1 pound beef stew meat (or chuck roast, cut into 1-inch cubes)
1 tablespoon olive oil
Salt and black pepper, to taste
For the Soup:
1 medium onion, diced
3 garlic cloves, minced
3 carrots, sliced
3 celery stalks, diced
4 medium potatoes, peeled and diced
1 (14.5 oz) can diced tomatoes (with juices)
6 cups beef broth
1 cup frozen green beans (or fresh)
1 cup frozen corn (or fresh)
1 cup frozen peas (or fresh)
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon smoked paprika (optional, for depth)
Salt and black pepper, to taste
Optional Add-Ins
1/2 cup pearl barley (for a thicker, heartier soup)
1/2 teaspoon red pepper flakes (for a little heat)
Instructions
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