Vegetable Beef Soup Recipe


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What can be better than a simple meal of Vegetable Beef Soup to warm your bones and feed your soul! A good bowl of soup can be re-energizing.

The great thing about a delicious vegetable soup, is that you can throw in just about any vegetables you happen to have on hand in your refrigerator, freezer, or pantry. In this recipe I stuck to the tried and true basic ingredients. Just be creative and use your favorite vegetables. If you also have a beef bone, then throw it into the soup pot to enhance the flavor. Some people may also like to add beans and noodles. The choice is yours - you do not have to follow a rigid recipe once you have a good idea of basic soup ingredients.

Vegetable Beef Soup

Vegetable Beef Soup

More delicious Soup, Stew, and Chili Recipes and lots of Beef Recipes.
 


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Vegetable Beef Soup Recipe:

Recipe Type: Soup and Stews, Mixed Vegetables, Beef, Beef Stock, Slow Cooker (Crock Pot)
Yields: 8 to 10 servings
Prep time: 20 to 30 min
Stove top cook time: 2 to 2 1/2 hr
Slow cooker time: 4 hrs on high or 8 hrs on low


Ingredients:

1 1/2 to 2 pounds stew beef, cut into bite-sized pieces*
Coarse salt and freshly-ground black pepper to taste
1 large onion, peeled and diced
3 to 4 ribs celery, chopped
3 to 4 carrots, peeled and chopped
2 to 3 red potatoes, chopped
2 tablespoons olive oil, divided
3 cloves garlic, minced
2 cups fresh or frozen green beans
2 (14.5 ounce) cans of diced tomatoes with liquid
1 1/2 tablespoons beef bouillon granules
1 (1.4 ounce) packet of Knorr Vegetable Soup Mix
1 tablespoon Worcestershire sauce
2 bay leaves
2 (32-ounce) containers Beef Stock/Broth**
Coarse salt and freshly-ground black pepper to taste
2 bay leaves

* Such as boneless beef chuck, trimmed of excess fat and cut into bite-sized pieces.

** Learn how easy it is to make homemade Beef Stock.

 



Stove Top Method:

Chicken StockChop beef and vegetables (onions, celery, carrots and potatoes) into uniform 1/2 inch bite-size pieces.

In large stockpot over medium high heat, add 1 tablespoon olive oil and cook beef until all sides are browned. Add salt and pepper to taste. Remove browned beef and set aside on a plate.

Add an additional 1 tablespoon olive oil to the stockpot and sauté onions and celery for a couple minutes until onions are translucent.

Add the browned beef, garlic, carrots, potatoes, green beans, diced tomatoes with liquid, beef bouillon, Vegetable Soup Mix, Worcestershire sauce, and bay leaves. Stir together, then pour in enough beef stock to cover the top of the meat and vegetables. Stir again and cook until soup just begins to boil.

Turn stove down to low heat and let soup simmer for 1 1/2 to 2 hours until carrots and potatoes are tender. Add additional salt and pepper to taste if needed.

Serve in bowls and enjoy!

Makes approximately 8 to 10 servings.

 



Slow Cooker (Crock Pot) Method:

Preheat the Slow Cooker (Crock Pot).

Chop beef and vegetables (onions, celery, carrots and potatoes) into uniform 1/2 inch bite size pieces.

In large skillet or frying pan over medium-high heat, add 1 tablespoon olive oil and cook beef until all sides are browned. Add salt and pepper to taste. Pour browed beef into the preheated crock pot.

Add an additional 1 tablespoon olive oil to skillet and sauté onions and celery for a couple minutes until onions are translucent. Pour onions and celery into crock pot.

Add the remaining ingredients of garlic, carrots, potatoes, green beans, diced tomatoes with liquid, beef bouillon, Vegetable Soup Mix, Worcestershire sauce, and bay leaves. Stir together, then pour in enough beef stock to cover the top of the meat and stir. Cover crock pot with lid and cook on low heat for 8 hours or high heat for 4 hours.

Soup is done when the carrots and potatoes are tender. Add additional salt and pepper to taste if needed. Serve in bowls and enjoy!

Makes 8 to 10 servings.

 


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