BEEF VEGETABLE SOUP

Ellen Schenker

By
@schenkere

DELICIOUS


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Ingredients

1 Tbsp
olive oil
1 1/2 lb
beef chuck cut into bite size pieces
1 medium
onion chopped
4 can(s)
14 1/2 oz beef broth
1 can(s)
28-35 oz. plum tomatoes in juice (san marzano tomatoes are best) cut up
1
bay leaf
1/4 tsp
thyme, dried
1/4 tsp
pepper
1 lb
carrots, chopped
1 lb
red potatoes, scrubbed and diced
3
celery stalks
1 10 oz. pkg
frozen peas
1 10oz. pkg
frozen corn

Directions Step-By-Step

1
Brown beef in oil in large pot. Add onion and cook 5 minutes.
2
Stir in broth, tomatoes and juice, water, bay leaf, thyme and pepper. Bring to a boil.
3
Cover, reduce heat and simer 45 minutes. Add carrots, potatoes and celery.
4
Cover and simmer 45 minutes. Add peas and corn and cook 15 minutes longer.

About this Recipe

Course/Dish: Beef Soups