Beef Soup with Vegetables

Ingredients

• Beef150 g
• Corn1/2 unidad (125 g)
• Carrot1/2 medium (30 g)
• Green Beans1/2 cup (50 g)
• Onion1/4 count (38 g)
• Beef Broth2/3 cup (161 g)
• Oil2 teaspoon (7 ml)
• Peas2 tablespoon (28 g)

Instructions

1. 1

   Step 1

   Season the beef with salt and pepper to taste and cut into pieces. Meanwhile, heat half of the oil in a pot over high heat.

2. 2

   Step 2

   Once heated, add the beef and brown on all sides for approximately 5 minutes. Remove and set aside.

3. 3

   Step 3

   At the same time, chop the onion and shell the corn. Cut off the ends of the green beans and dice the carrot.

4. 4

   Step 4

   In the same pot, add the rest of the oil and stir-fry the onion with a pinch of salt for 5 minutes over medium heat.

5. 5

   Step 5

   Add the broth, corn and the beef previously seared. Optional: Add a bay leaf.

6. 6

   Step 6

   Once boiling, reduce the heat, cover and let cook for 10 minutes.

7. 7

   Step 7

   When there are 2 minutes left, add the carrots, peas and beans.

8. 8

   Step 8

   Cook for 6-8 more minutes and season with salt and pepper. Add more broth if required.

9. 9

   Step 9

   Remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef Soup with Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.