Beef and Vegetable Soup with Whole Wheat Roll

Ingredients

• Lean beef, diced 6 oz
• Carrots, celery, onions 2 cups
• Beef broth 2 cups
• Whole wheat roll 1 medium
• Olive oil 1 tbsp

Method

1. Prepare the vegetables. Wash all vegetables thoroughly. Peel the carrots and chop them into small pieces. Chop celery and onions into similar-sized pieces to ensure even cooking.
   Tip: Try to chop the vegetables uniformly so they cook evenly.
2. Brown the beef. Heat the olive oil in a medium-sized pot over medium heat. Add the diced lean beef and cook, stirring occasionally, until the beef is browned on all sides. This should take about 5-7 minutes.
   Tip: Avoid overcrowding the pot to get a good sear on the beef; cook in batches if needed.
3. Add vegetables. Add the chopped carrots, celery, and onions to the pot with the beef. Stir well and cook for about 5 minutes until the vegetables start to soften.
   Tip: Stir occasionally to prevent sticking and to help the vegetables release their flavors.
4. Pour in beef broth and simmer. Pour the beef broth into the pot, stirring to combine all ingredients. Bring the soup to a boil, then reduce heat to low. Cover the pot and let it simmer gently for about 30 minutes, or until the beef is tender and vegetables are cooked through.
   Tip: Keep the soup covered to retain moisture and flavors while simmering.
5. Check seasoning and serve. Taste the soup and add salt and pepper if desired. Ladle the hot soup into a bowl and serve with the whole wheat roll on the side.
   Tip: If you like, you can warm the whole wheat roll in the oven or microwave before serving.

Pro tips

• Use a sharp knife for chopping vegetables safely and efficiently.
• If you prefer a thicker soup, you can mash some of the vegetables with the back of a spoon before serving.