Chicken Vegetable Soup

Cozy up with this homemade Vegetable Beef Soup Recipe. Loaded with tender beef chunks, and hearty vegetables, it’s so good!

What You Need

Preheat large dutch oven or large pot on medium heat and add butter to melt and olive oil. Add onion, garlic, carrots, celery and saute for 4 minutes, stirring occasionally.

1.

Add oregano, rosemary, cumin, salt, pepper and cook for 30 more seconds, stirring frequently.

2.

Add chicken, potatoes, green beans, zucchini, corn, diced tomatoes, and bay leaves to pot.

3.

Pour in chicken stock, then stir, cover and bring to a boil. Reduce heat to low and simmer soup for 25 minutes or until potato is fork tender.

4.

Turn off heat and add dill. Stir and let soup sit for 5 minutes. Taste and adjust any seasonings to taste. Serve hot.

5.

Store

Refrigerate soup in an airtight container for up to 5 days. To freeze, cool then transfer to an airtight container, leaving some room for expansion, and freeze for up to 3 months.

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More Healthy  Soup Recipes

Vegetable Beef Soup

Mexican  Vegetable Soup

Full recipe at iFoodReal.com