Easy Beef Broth Vegetable Soup
A substantial vegetable soup with beef broth combines carrots, turnips, leeks, tomatoes, and green beans for a flavorful and filling meal.
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Instructions
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Dice carrots, celery, onion, turnip, and tomatoes into 1/2-inch pieces; prepare leek by trimming, rinsing, and thinly chopping the white part.
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Heat olive oil in a soup pot over medium-high heat. Add garlic, carrots, leek, onion, and celery; cook 2-3 minutes until onion is translucent, stirring constantly.
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Add turnip and tomatoes; cook for one minute, stirring.
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Pour in wine; cook for 3-4 minutes until liquid is reduced by half.
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Combine beef broth and bay leaf. Bring to a boil, then simmer for 15-20 minutes until vegetables are tender.
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Stir in frozen green beans and fresh thyme; cook 5 minutes until heated through and firm. Season to taste with salt and white pepper.
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Serve hot.