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.
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