Vegetable Beef Soup With Quesadilla Recipe

Vegetable Beef Soup

1. In a large pot, heat 2 tablespoons of olive oil over medium heat. 2. Add 1 pound of diced beef and cook until browned on all sides. Remove and set aside. 3. In the same pot, add 1 diced onion, 2 chopped carrots, 2 chopped celery stalks, and 2 minced garlic cloves. Cook until vegetables are tender. 4. Return the beef to the pot and add 4 cups of beef broth, 2 cups of water, 1 can of diced tomatoes, 1 teaspoon of dried thyme, 1 teaspoon of dried basil, 1 bay leaf, salt, and pepper to taste. 5. Bring to a boil, then reduce heat and simmer for 45 minutes. 6. Add 1 cup of green beans, 1 cup of corn, and 1 cup of peas. Simmer for an additional 15-20 minutes until all vegetables are tender. 7. Remove bay leaf before serving.

Quesadilla

1. Heat a non-stick skillet over medium heat. 2. Place one flour tortilla in the skillet and sprinkle with 1/2 cup of shredded cheese (cheddar or your choice). 3. Top with another tortilla. 4. Cook until the bottom tortilla is golden brown and the cheese begins to melt, then flip and cook the other side until golden brown and crispy. 5. Remove from skillet and cut into wedges. Serve with the soup.