Beef and vegetable soup is a hearty winter meal that's satisfying the day you make it and even better reheated the next day. It's easy to double the batch and have convenient meals throughout the week, and you can vary the vegetables and seasonings each time you make it to keep your family from getting tired of being served the same dish repeatedly. Shop specifically for these vegetables or others you enjoy, or use this recipe as an opportunity to clear out your vegetable drawer, using the odds and ends that you thought would get used in other dishes. Serve this soup with pasta or a grain such as rice or barley, and sprinkle a bit of Parmesan cheese on top.

Total time: 1 1/2 hours | Prep time: 30 minutes | Servings: 6

Ingredients:

• 2 tablespoons olive oil
  
• 1 pound chuck roast, cut into 1-inch cubes
• 2 teaspoons kosher salt, or more to taste (use extra if you're using water rather than stock)
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 carrots, peeled (if desired) and sliced
• 2 potatoes (any kind but russets), peeled (if desired) and cut into bite-size pieces
• 2 parsnips, peeled (if desired) and sliced
• 1 cup green beans, trimmed and cut into 1-inch lengths
• 6 cups stock or water
• 1 (28 ounce) can crushed tomatoes
• 1/4 cup finely chopped fresh parsley

Instructions:

1. In a medium stockpot, heat the olive oil on medium heat. Add the meat and salt. Cook, stirring almost constantly, until the meat is browned – about 5 minutes. Add the onion and garlic and continue cooking for about 5 minutes until the onion is soft and translucent. Add the carrots, potatoes, parsnips and green beans and cook for 5 more minutes.
   
2. Add the stock, crushed tomatoes and parsley. Bring the mixture to a boil, then lower the heat, cover the pot and cook for about an hour, until the meat is tender.