Hearty Beef And Vegetable Soup Recipe

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Hearty Beef and Vegetable Soup

Lynnda Cloutier


A hearty, easy beefy vegetable soup for cold winter nights. Serve it with some nice warm bread and a green salad. Sometimes I'll add a can of drained and rinsed kidney beans and some chopped cabbage.Source: Unknown

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4 bacon slices
2 medium carrots, finely chopped
1 large rib celery, finely chopped
2 garlic cloves, minced
1 lb. boneless beef round or chuck, cut into cubes
1 tbsp. paprika
1 envelope onion recipe dry soup mix
2 1/4 cups water
1 can whole peeled tomatoes, drained and chopped (14.5 oz.) reserve liquid
1/4 t. dried thyme
ground pepper
2 medium potatoes, peeled and diced

Directions Step-By-Step

In large pan or kettle, over medium high heat, cook bacon, 5 to 10 minutes until crisp. Remove and crumble. Reduce heat to medium.
Add carrots, celery and garlic to drippings. Cook 5 to 6 minutes until vegetables are tender. Stir occasionally.
Toss beef cubes with paprika and add to pan with vegetables and brown on all sides, about 10 minutes. Stir in reserved bacon, soup mix, water, tomatoes and their liquid, thyme, and pepper to taste. Bring to a boil. Reduce heat to low; cover. Simmer 1 1/2 hours, stirring occasionally. Add potatoes. Cover and simmer 30 minutes more or until beef and potatoes are tender. Serves 8
Source: My Old Recipes

About this Recipe

Course/Dish: Beef Soups