Mom's Beef Vegetable Soup

Ruth Ann Vokac

By
@mansfieldra

I feel extra healthy when I make Mom's vegetable soup! It has low-fat cooked beef and loads of delicious vegetables--all in a delicious broth!

Because I cook the beef the day before I make the soup, it is a two-day cooking process, but I usually cook enough beef to make the soup and have enough for 1 or2 extra meals.

Most of my family thinks this soup is worth the time it takes to make it!


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Rating:

Comments:

Serves:

8 plus

Prep:

12 Hr

Cook:

4 Hr

Method:

Stove Top

Ingredients

FOR THE BEEF

1 tsp
seasoned salt
2-3 lb
bottom or top round roast
1 pkg
dry onion soup mix
3 c
water

FOR THE VEGETABLE SOUP

1/2 tsp
olive oil
1
onion, diced
1 c
carrots, diced
2 c
potatos, diced
all the reserved broth from the roast
1-2 Tbsp
dried parsley
1/2 c
celery, diced
1/2 c
water
1/2 c
frozen peas
1/2 c
frozen corn
2 c
reserved beef from the roast, cut into small pieces
1 can(s)
stewed tomatoes
1 can(s)
petite diced tomatoes

Directions Step-By-Step

1
COOKING THE ROAST BEEF:

Heat oven to 350 degrees.
2
Rub salt on the round beef roast. Put it in a Dutch oven. Add the dry onion soup mix and water.
3
Bake in oven for 1 hour. Turn the oven temperature to 300 degrees.

Check water level periodically; it is important to maintain the original water level throughout the time the roast is in the oven--add water as needed.
4
Cook 2 more hours or until you can easily strip a piece of the beef with the grain of the beef.
5
Remove from the oven and let the roast cool in the pan until you can easily touch it. Refrigerate. Let any fat on the broth solidify.
6
Remove pan from the refrigerator, remove any congealed fat from the broth, and slice the meat against the grain into thin slices, discarding any fat on the roast. Reserve the broth for the soup.
7
Using the sliced meat, cut 2 cups into small pieces and set aside for the vegetable soup.

Use the rest for another purpose: hot beef sandwiches, barbecue, hash, etc.
8
COOKING THE VEGETABLE SOUP:

When you are ready to cook the soup, heat a soup pot or Dutch oven. Add oil and chopped onion. Sauté for 2-3 minutes. Add diced carrots. Sauté for 2-3 more minutes.
9
In a small pan, cook the diced celery in water until the celery is tender. (I like to cook the celery separately so that it or the other vegetables are not overcooked.)

When the celery is tender, reserve it and its cooking water.
10
To the pot with cooked onions and carrots, add the reserved beef broth from the roast, dried parsley, and diced potatoes. Cover and cook for about 6-7 minutes until all the vegetables are tender.
11
Immediately, add the frozen corn and peas, stopping the cooking of the potatoes and carrots. Add the cooked celery and its water and the reserved diced beef roast to the soup pot.
12
Pour the can of stewed tomatoes into a blender and blend. Add the blended stewed tomatoes and the petite diced tomatoes to the soup pot.
13
Heat until all the ingredients are hot and the flavors blend, about 5-10 minutes. Taste and add salt if needed.
14
We like our vegetable soup served with shredded cheddar and oyster crackers.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat
Other Tag: Healthy
Hashtag: #vegetables