Recipe: Perfect Beef Vegetable Soup

Cooking beef with easy and tasty.

Beef Vegetable Soup. Try Our Soup Incorporated with Protein Sources You Can Feel Good About Today. Browse Our Fast & Easy Beef Soup Recipes Collection. Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.

Beef Vegetable Soup If using chuck roast, heat the oil in a large skillet over medium heat. So many beef soups are watery and dull. The thing that sets this beef soup recipe apart from the rest is the broth. You can cook Beef Vegetable Soup using 13 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Beef Vegetable Soup

  1. It's 1 1/2 lb of stew meat.
  2. It's 1/2 head of cabbage chopped.
  3. You need 1 of yellow onion.
  4. Prepare 2 of carrots chopped.
  5. You need 1 bag of frozen green beans.
  6. Prepare 1 can of whole kernel corn drained.
  7. It's 3 of potatoes peeled & chopped.
  8. You need 2 cups of beef broth.
  9. It's 1 can (28 oz) of diced tomatoes.
  10. It's to taste of salt & pepper.
  11. Prepare 2 sticks of celery sliced.
  12. Prepare 2 tsp of olive oil.
  13. It's cloves of garlic.

It's slightly thickened so it's more like a thinnish gravy. It's infused with herb flavour and also gets an extra depth of flavour from the secret ingredient: red wine. Vegetable Beef Soup is the perfect cozy soup and such a good way to use up all those veggies stocked in the fridge! It's perfectly hearty and filling thanks to the tender chunks of protein-rich beef and abundance of nutritious vegetables.

Beef Vegetable Soup instructions

  1. In a deep pot add olive oil & stew meat & cook meat until browned. Then add beef broth & let boil for 10 mins..
  2. Add veggies & can of diced tomatoes (don't drain) stir & cover. Cook for an hour & a half or until all veggies are tender..
  3. Serve with crackers (optional) & enjoy.

Plus it's a versatile recipe so feel free to replace veggies with others you may have on hand. Add barley and bay leaf during the last hour of cooking. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Skim off and discard any residue that rises to surface. It's Kelley back from Chef Savvy!