Beef and vegetable soup is the ultimate comfort food. Whether it’s a chilly winter’s day or you’re feeling under the weather, nothing warms the soul quite like a hearty bowl of this delicious soup. Not only is it easy to make, but it’s also a great way to sneak in some extra vegetables into your diet. Read on to discover the amazing benefits of beef and vegetable soup and how to make it at home.
Another great thing about beef and vegetable soup is its versatility. You can customize it to your liking by adding your favorite vegetables and adjusting the seasonings to suit your taste buds. You can also make it in bulk and freeze it for future meals. It’s a great way to save time and have a comforting meal ready to go on a busy day.
Beef and Vegetable soup
Render beef and all the veggies you desire in a flavorful beef and tomato broth.
Ingredients
- 1 tbsp Avocado or olive oil
- 2 pound Beef stew meat cut into 1.75cm / 2/3″ cubes
- 2 tbsp Flour optional
- 1 Onion chopped
- 4 cloves Garlic minced
- 8 cups Beef Stock
- 1 28 oz can whole tomatoes Strain and separate the tomato juice and whole tomatoes. Reserve the juice and chopped the whole tomatoes.
- 1 can Cream style corn
- 3 Stalks celery chopped
- 4 Carrots chopped
- 1½ cups corn, fresh or frozen
- 3-4 Red potatoes, cut into bite-size pieces
- 1 cup Peas, fresh or frozen
- 1 cup Green Beans cut into bite-size pieces.
- 8 oz Greens spinach, turnip, kale, collard
- kosher salt and ground pepper
- 2 tsp Itialian seasoning
- ½ tsp Worctershire sauce
Instructions
- Heat 1 tbsp oil until very hot in a large, heavy-based pot over high heat.
- Pat beef dry with paper towels, then sprinkle with salt, pepper, and flour.
- Brown beef in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl.
- If the pot looks dry, add a touch more oil.
- Add onion, and cook for 2 minutes.
- Add the garlic, beef stock, tomato juice, beef cubes, worctershire, cream style corn, and a few dhashes of h
- Bring to a boil, then reduce to a simmer, cover with a lid and cook for one hour.
- Add the corn, celery, carrots, corn, potatoes, and green beans if using fresh.
- Cover and simmer for another 30 minutes.
- Add the peas, greens, 1 tsp kosher salt, and a few grinds of fresh pepper.
- Cook another 15 minutes, remove from heat and seasoning if needed.
- If using spinch add when you turn of the heat.
- Have fun adding and experimenting with any vegetables you might like.
Tried this recipe?Let us know how it was!