Eosinophilic Esophagitis Friendly Vegetable Beef Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.7

(3)

Eosinophilic Esophagitis Friendly Vegetable Beef Soup

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Ingredients

6 servings

1.5 lb beef chuck, cut into ¾-inch cubes
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ½-inch rounds
3 stalks celery, sliced into ½-inch pieces
4 cloves garlic, minced
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes
6 cups low-sodium beef broth
1 tsp worcestershire sauce
1 tsp dried thyme
1 bay leaf
¾ lb yukon gold potatoes, cut into ¾-inch cubes
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup frozen corn kernels

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season all over with the salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2
Add the beef in a single layer, working in two batches if needed to avoid crowding, and sear undisturbed for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.

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