Recipe: Yummy Beef Vegetable Soup

Beef Vegetable Soup. Discover Tasty Braised Beef Soup Made W/ Chickpeas & Mushrooms. Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic. Reduce heat and simmer uncovered until beef is almost tender, about an hour.

So many beef soups are watery and dull. The thing that sets this beef soup recipe apart from the rest is the broth. It's slightly thickened so it's more like a thinnish gravy. You can cook Beef Vegetable Soup using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Beef Vegetable Soup

1. Prepare 1 quart of bottle of campbell tomato soup.
2. It's 1 can of green beans.
3. You need 1 can of beef broth.
4. It's 1 can of corn.
5. It's 1 1/2 cup of chopped carrots.
6. Prepare 2 of or 3 small cut up potatoes.
7. You need 1 small of onion.
8. You need 1 lb of pot roast.
9. It's 1 of garlic salt.
10. You need 1 of salt.
11. Prepare 1 of pepper.

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. Plus it's a versatile recipe so feel free to replace veggies with others you may have on hand.

Beef Vegetable Soup instructions

1. season the pot roast with salt, pepper, season salt, garlic salt. bake pot roast @ 350°F for about an hour 1/2 or til tender soft done all the way..
2. cut up onions & potatoes & carrots..
3. after the pot roast Is done. Get a large pot put in the tomatoes juice & the beef broth. then add all ingredients in (corn,green beans, carrots, potatoes,onions).
4. cut al the fat off the pot roast. cut up.pot roast into cubes. after u cut em.all up. put em. in the pot..
5. Cook for about 2 1/2 hours or less till the carotts & potatoes are soft & tender. u cook em on between medium -low heat. once its start boiling put on low heat 1-3. keep stirring every once awhile til its done..
6. add little bit of garlic salt, salt, pepper. add however much u want. sometime I add little bit of season salt..

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! Today I am sharing this warm and hearty Vegetable Beef Soup!