Beef Vegetable Soup

It's funny: I started blogging recipes on Sundays so I wouldn't have to struggle to come up with a topic one day a week, and the recipe posts are viewed more than any others (with the exeption of the rare posts I share on Facebook). I noticed once when I was poking around my stats that sometimes poor, unsuspecting people are apparently directed to my blog when searching for real information; the search strings that lead them here are amusing. So maybe folks are landing here accidently when looking for recipes too.

This week I'm sharing an easy recipe for delicious homemade soup that is low-fat, low-sodium, and gluten-free. The vegetables can be swapped out for whatever you prefer; those in the recipe just happen to be what I like and usually have on hand. Most soup recipes will tell you to add all the vegetables after the liquid, but I think the flavor is better if you brown the firmer ones a little with the meat. For the meat, beef cubes (stew meat) are obviously easier, but when I can't find them at a good price I get a small steak or roast and cut it up. It doesn't have to be the priciest cut; it will become tender while the soup simmers. If you're a purist, you can make your own stock. I would rather put time and effort into chopping the vegetables, and there are many good-quality prepared beef stocks available in the store, so I use those. Enjoy!

Ingredients:
1 lb. stew meat
1 tablespoon oil (olive or coconut)
half of a large onion
1 clove fresh garlic, thinly sliced
4 carrots, cut into large chunks, or half a bag baby carrots
4 potatoes, cubed
1 teaspoon dried basil (or 1 tablespoon fresh)
freshly ground black pepper
1 quart low-sodium beef stock
3 cups vegetables (corn, peas, lima beans, mushrooms, green beans, etc., in any combination)

Heat the oil and add the next 6 ingredients and cook until meat is lightly browned on all sides, stirring ocassionally. Add the beef stock and bring to a boil. Let simmer about a half hour until the potatoes and carrots start to soften. Add remaining ingredients and turn to lowest heat. The soup will be ready in 20-30 minutes, but I like to keep it on low for several hours to bring out the flavors. Add salt and more pepper to taste.