Beef and Vegetable Soup with Whole Wheat Bread

Ingredients

• Lean beef strips 5 oz
• Mixed vegetables (celery, carrots, onion) 1.5 cups
• Beef broth (low sodium) 2 cups
• Whole wheat bread 1 slice
• Olive oil 1 tablespoon
• Salt to taste
• Black pepper to taste
• Garlic 1 clove

Method

1. Prepare Ingredients. Wash and chop the mixed vegetables into small, bite-sized pieces. Mince the garlic if using. Cut the beef strips into smaller pieces if they are large.
   Tip: Chopping vegetables into similar sizes helps them cook evenly.
2. Heat Oil and Sauté Beef. Heat 1 tablespoon of olive oil in a medium pot over medium heat. Add the beef strips and cook for about 3-4 minutes, stirring occasionally until browned on all sides.
   Tip: Don't overcrowd the pot to ensure the beef browns nicely instead of steaming.
3. Add Vegetables and Garlic. Add the chopped mixed vegetables and minced garlic to the pot with the beef. Stir and cook for another 3-4 minutes until the vegetables start to soften.
   Tip: Stir frequently to prevent garlic from burning.
4. Pour in Beef Broth. Pour 2 cups of low sodium beef broth into the pot. Stir well to combine all ingredients.
   Tip: Use low sodium broth to control the saltiness of the soup.
5. Simmer Soup. Bring the soup to a boil, then reduce heat to low and cover the pot. Let it simmer gently for 25 minutes, stirring occasionally. This allows the flavors to meld and the vegetables to become tender.
   Tip: Keep the lid slightly ajar if the soup is boiling too vigorously to avoid spilling.
6. Season and Serve. Taste the soup and add salt and black pepper as desired. Ladle the hot soup into a bowl and serve with one slice of whole wheat bread on the side.
   Tip: To enhance flavor, you can toast the bread lightly before serving.

Pro tips

• For extra flavor, add a bay leaf or fresh herbs like thyme while simmering and remove before serving.
• If you want a thicker soup, mash some of the vegetables with the back of a spoon during simmering.