Part of the key to a great vegetable soup recipe is cutting everything into the same size pieces. This helps everything gourmet recipes finish cooking close to the same time. Lightly sauteing the vegetables prior to simmering them deepens their flavors in this appetizer recipes; this step can be skipped, but I think the extra step is worth the effort.
2-3 teaspoons olive oil
2 lbs beef stew meat, trimmed of fat and diced 1/2" - 3/4" in size
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
2 1/2 lbs small red potatoes, diced 1/2" - 3/4" in size
1 medium onion, diced into 1/2" pieces
2 cups carrots, diced into 1/2"pieces
1 cup celery, sliced into 1/2" pieces
1 tablespoon beef base, I use Better Than Bouillon
6 cups water
1 tablespoon Mexican spice mix (taco seasoning can be substituted)
kosher salt, additional to taste only as needed
In the bottom of a large soup pot, warm the oil over medium high heat. Add the beef and stir to coat. Season with the salt and pepper. Cook for a few minutes, turning occasionally. Once the beef is browned on all sides, remove to a waiting plate. Add the vegetables to the pot and stirring occasionally, saute for 3-4 minutes, until they begin to soften.
Add the remaining ingredients and the cooked beef back to the pot and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender. Taste the broth and adjust seasonings as desired. Remove from the heat when the potatoes have softened without falling apart. Serve with a hearty bread or cornbread and Enjoy!