Hearty Beef and Tomato Soup

Ingredients

Beef stew meat

1 pound, cut into bite-sized pieces

Salt

to taste

Black pepper

to taste

Bay leaf

1

Dried oregano

1 teaspoon

Dried thyme

1 teaspoon

Tomato paste

2 tablespoons

Beef broth

4 cups

Canned diced tomatoes

2 (14.5-ounce) cans

Celery

2 stalks, chopped

Carrots

2, sliced

Garlic

3 cloves, minced

Onion

1, chopped

Fresh parsley

for garnish

Olive oil

2 tablespoons

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the beef stew meat to the pot, seasoning with salt and pepper. Cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
3. In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
4. Add the sliced carrots and chopped celery to the pot. Cook for an additional 3-5 minutes until the vegetables are slightly softened.
5. Return the browned beef to the pot.
6. Stir in the canned diced tomatoes, beef broth, tomato paste, dried thyme, dried oregano, bay leaf, and additional salt and pepper to taste. Mix well to combine all ingredients.
7. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 45 minutes to 1 hour, or until the beef is tender and the flavors meld beautifully.
8. After cooking, remove the bay leaf from the soup. Taste and adjust seasoning if necessary.
9. Serve the beef and tomato soup hot, garnished with fresh parsley for a burst of color and flavor.