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.


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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

Directions Step-By-Step

1
Add 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.
2
Add in potatoes. Cook over low heat for 30 minutes or until potatoes are tender.
3
Add in green beans, corn, and barley. Cook over low heat for about 10 minutes more.
4
Remove 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