Vegetable Beef Soup
By
Amy Herald
@Meave
3
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.
Rating:
★★★★★ 3 votes5
Comments:
Serves:
6-8
Prep:
15 Min
Cook:
1 Hr 40 Min
Method:
Stove Top
Ingredients
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1/4 ccanola or vegetable oil
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1/4 call purpose flour
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1(3lb.) chuck roast, trimmed and cut into cubes
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1 1/2 tspsalt
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1/2 tsppepper
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1 ccarrots, scraped and sliced
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1 ccelery, sliced
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1onion, quartered
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2 can(s)diced tomatoes, undrained
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3 ccanned beef broth + 1 can water
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4-6potatoes, peeled & cubed
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1 can(s)corn, drained
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1 can(s)green beans, drained
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1/4 cfresh, chopped parsley
How to Make Vegetable Beef Soup
- Heat oil in skillet. Coat beef in flour and add to skillet along with onion. Brown beef and onion over medium high heat. When meat is brown, add to dutch oven.
- Add 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.
- Add in potatoes. Cook over low heat for 30 minutes or until potatoes are tender.
- Add in green beans and corn. Cook over low heat for about 10 minutes more.
- 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.
