Can you can beef vegetable soup?

You bet! Here's a recipe for a hearty and flavorful beef vegetable soup:

Yields: 8 servings

Prep time: 30 minutes

Cook time: 1 hour 30 minutes

Ingredients:

* 1 tablespoon olive oil

* 1 pound beef chuck roast, cut into 1-inch cubes

* 1 medium onion, chopped

* 2 carrots, chopped

* 2 celery stalks, chopped

* 2 cloves garlic, minced

* 1 teaspoon dried thyme

* 1 teaspoon dried oregano

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

* 4 cups beef broth

* 1 (14.5 ounce) can diced tomatoes, undrained

* 1 (15 ounce) can kidney beans, drained and rinsed

* 1 (15 ounce) can corn, drained

* 1 cup frozen peas

* 1/2 cup chopped fresh parsley

Instructions:

1. Brown the beef: Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the beef cubes and cook, stirring occasionally, until browned on all sides. Remove the beef from the pot and set aside.

2. Sauté the vegetables: Add the onion, carrots, and celery to the pot and cook, stirring occasionally, for about 5 minutes, or until softened. Add the garlic, thyme, oregano, salt, and pepper and cook for 1 minute more.

3. Combine ingredients: Return the beef to the pot. Add the beef broth, diced tomatoes, kidney beans, corn, and peas. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes, or until the beef is tender.

4. Serve: Stir in the parsley and serve hot.

Tips:

* For a richer flavor, use bone-in beef chuck roast.

* Feel free to add other vegetables to the soup, such as potatoes, zucchini, or green beans.

* If you prefer a thicker soup, you can thicken it with cornstarch or flour.

* This soup can be made ahead of time and stored in the refrigerator for up to 3 days.

Enjoy your delicious beef vegetable soup!