Ingredients:

  • 4 cups (950ml) beef broth or water
  • 2 beef bouillon cubes
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 1 medium potato, diced
  • 1 teaspoon (5g) dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. Prepare ingredients: Dice onion, mince garlic, slice carrots and celery, and dice potato.
  2. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent (about 5 minutes). Stir in garlic and sauté for an additional 1 minute until fragrant.
  3. Incorporate sliced carrots, celery, and diced potato, cook for about 3-5 minutes until slightly softened.
  4. Pour in beef broth (or water) and add beef bouillon cubes, stirring until dissolved. Add thyme and bay leaf.
  5. Bring to a gentle simmer, cover partially, and let it cook for about 30 minutes until vegetables are tender.
  6. Taste and adjust seasoning with salt and pepper. Remove bay leaf before serving. Ladle into bowls and garnish with fresh parsley if using.