Vegetable Beef Soup

Amy Herald

By
@Meave

This is a fabulous soup and the leftovers taste even better. This soup can be prepared in advance then frozen in an airtight containers for up to 2-3 months. To prepare from frozen, thaw soup, pour into pot, bring just to a boil, then simmer for 10-15 minutes.

Rating:
★★★★★ 2 votes
Comments:
Serves:
6-8
Prep:
15 Min
Cook:
1 Hr 40 Min
Method:
Stove Top

Ingredients

1
(3lb.) chuck roast, trimmed and cut into cubes
1 1/2 tsp
salt
1/2 tsp
pepper
1 c
carrots, scraped and sliced
1 c
celery, sliced
1
onion, quartered
2 can(s)
diced tomatoes, undrained
6 c
water + 5 boullion cubes or 4 cups canned beef broth
4
potatoes, peeled & cubed
1 can(s)
corn, drained
1 can(s)
green beans, drained
1/2 c
quick cooking barley
1/4 c
fresh, chopped parsley

Step-By-Step

1Add to a large soup kettle or Dutch oven, beef, onion, carrots, celery, tomatoes, water, salt & pepper. Bring just to a boil; reduce heat, cover and simmer 1 hour over low heat, skimming and stirring occasionally.
2Add in potatoes. Cook over low heat for 30 minutes or until potatoes are tender.
3Add in green beans, corn, and barley. Cook over low heat for about 10 minutes more.
4Remove soup from heat. Add more salt and pepper if desired and sprinkle with 1/4 cup fresh, chopped parsley. Let stand for about 10 minutes before serving.

About this Recipe

Main Ingredient: Beef
Regional Style: American
Other Tag: Healthy
Hashtags: #meat, #broth, #barley, #veggie