Recipe: Simple Vegetable beef soup

Cooking beef with easy and tasty.

Vegetable beef soup. Try Our Vegetarian Soups Crafted with Ingredients You Can Feel Good About Today. Scrumptious Beef Recipes To Make Any Meal A Success W/ Kraft®, Today! Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.

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. You can cook Vegetable beef soup using 15 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Vegetable beef soup

  1. It's 1 of Lean beef roast.
  2. You need 1 packages of Frozen cut green beans (1 lb).
  3. It's 1 packages of Frozen cut okra (1lb.).
  4. Prepare 1 packages of Frozen cut corn (1 lb).
  5. It's 1 packages of Frozen baby lima beans (1 lb).
  6. It's 1 head of Celery.
  7. Prepare 1 large of Onion.
  8. Prepare 1/2 head of Cabbage.
  9. You need 7 of beef bullion cubes.
  10. Prepare 6 cup of Chicken stock.
  11. Prepare 1 lb of Baby carrots.
  12. Prepare 2 can of Stewed tomatos.
  13. Prepare 3 tbsp of Veg oil.
  14. It's 1 of Salt and pepper to taste.
  15. You need 1 of hot water.

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. It's infused with herb flavour and also gets an extra depth of flavour from the secret ingredient: red wine.

Vegetable beef soup instructions

  1. Cut roast into small cubes.
  2. Slice baby carrots into quarters.
  3. Rough chop celery, onion, and cabbage.
  4. Put the frozen veggie bags into luke warm water to thaw..
  5. Put an 18 to 20 quart stock pot on med-high heat. Add 1 and a half Tbs of veg oil and the beef in the pot. Add a light amount of salt and pepper. Lightly brown the beef..
  6. Pour the beef and juices into a prep bowl and cover with a dish towel..
  7. Return the stock pot to the heat. Add the celery, carrots, and onion to the pot with 1 and a half tablespoons of vegetable oil..
  8. Cover with a lid and cook until the onions are translucent. Stir occasionally to prevent burning..
  9. Add the beef and juices back in and the broth. Bring to a boil..
  10. When at a boil add all of the thawed veggies and stewed tomatoes..
  11. Add hot water till soup is loose with enough to reduce some..
  12. Bring back to a boil and add bullion cubes..
  13. Reduce heat and simmer for 2.5-3 hours uncovered..
  14. In the last 30 minutes of cooking add the cabbage..
  15. Serve with saltine crackers and enjoy..
  16. Soup can be either frozen or canned to enjoy later..

If using chuck roast, heat the oil in a large skillet over medium heat. Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Cans of carrots, corn, green beans, potatoes and tomatoes are combined in a slow cooker with stew meat and onion soup mix in this recipe for a one dish meal. This soup is packed with vegetables, tomatoes, and beef.