Ingredients:
– 1 pound of stew meat, cubed
– 1 onion, diced
– 2 carrots, sliced
– 2 celery stalks, chopped
– 3 potatoes, peeled and diced
– 4 cups beef broth
– 1 can (14.5 ounces) diced tomatoes
– 1 can (15 ounces) kidney beans, drained and rinsed
– 1 cup frozen corn
– 1 teaspoon garlic powder
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Chopped fresh parsley for garnish
PREPARATION:
1. **Prep your ingredients:** Begin by preparing your vegetables – dice the onion, slice the carrots, chop the celery, and dice the potatoes. Rinse the kidney beans and set them aside.
2. **Brown the stew meat:** In a skillet over medium-high heat, add a splash of oil and brown the cubed stew meat on all sides until golden brown. This step enhances the flavor of the meat and adds depth to the soup.