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Beef Soup With Herbs

We are sick. The entire house is down with some sort of weird respiratory thing. Some of us are congested, and all of us coughing. It’s ugly. I know the cure and it’s rest and lots of fluids. In a couple of days, we will need restorative meals that are easy to make and wholesome. This beef soup is the answer.


  • 1 lb beef stew meat, cut into small chunks
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 1 large potato, peeled and cubed
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes (with juice)
  • 1 teaspoon dried thyme
  • 1 bay leaf-remove before serving
  • 1 tsp dried rosemary
  • 1/4 cup fresh parsley-chopped-optional and added before serving
  • Salt and pepper to taste
  • Optional: 1 cup frozen peas or green beans (added towards the end)


  1. Brown the Beef: In a large pot, heat the olive oil over medium-high heat. Add the beef chunks and cook until they’re browned on all sides. Remove the beef and set aside.
  2. Sauté Vegetables: In the same pot, add the chopped onion and minced garlic. Sauté until they start to soften. Then add the carrots and celery, cooking for a few more minutes.
  3. Combine and Simmer: Return the beef to the pot. Add the cubed potatoes, beef broth, diced tomatoes with their juice, and dried thyme. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1 hour, or until the beef is tender.
  4. Final Touches: If you’re adding frozen peas or green beans, do so in the last 10 minutes of cooking to ensure they stay vibrant and don’t overcook.
  5. Taste and Serve: Adjust the seasoning if necessary, and serve hot. This soup is a meal in itself but can also be paired with crusty bread for dipping.

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