vegetable beef soup
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.
prep time
15 Min
cook time
1 Hr 40 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 1/4 cup canola or vegetable oil
- 1/4 cup all purpose flour
- 1 - (2+ lb.) chuck roast, trimmed and cut into cubes
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1-2 cup carrots, scraped and sliced
- 1-2 cup celery, sliced
- 1 - onion, quartered
- 2 cans (15 oz.) diced tomatoes, undrained
- 3 cups canned beef broth + 1 can water
- 4-6 - potatoes, peeled & cubed
- 1 can corn, drained
- 1 can green beans, drained
- 1/4 cup fresh, chopped parsley
How To Make vegetable beef soup
-
Step 1Heat oil in Dutch oven. Coat beef in flour and add to skillet along with onion. Brown beef and onion over medium high heat.
-
Step 2When meat is browned, add carrots, celery, tomatoes, water, broth salt & pepper. Bring just to a boil; reduce heat, cover and simmer 1 hour over low heat, skimming and stirring occasionally.
-
Step 3Add in potatoes. Cook over low heat for 30 minutes or until potatoes are tender.
-
Step 4Add in green beans and corn. Cook over low heat for about 10 minutes more.
-
Step 5Remove 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Other Main Dishes
Category:
Vegetables
Category:
Beef Soups
Category:
Other Soups
Category:
Vegetable Soup
Tag:
#Healthy
Keyword:
#meat
Keyword:
#broth
Keyword:
#barley
Keyword:
#veggie
Ingredient:
Beef
Culture:
American
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes