Vegetable Beef Soup
By
Amy Herald
@Meave
1
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:
★★★★★ 2 votes
Comments:
Serves:
6-8
Prep:
15 Min
Cook:
1 Hr 40 Min
Method:
Stove Top
Ingredients
- 1
- (3lb.) chuck roast, trimmed and cut into cubes
- 1 1/2 tsp
- salt
- 1/2 tsp
- pepper
- 1 c
- carrots, scraped and sliced
- 1 c
- celery, sliced
- 1
- onion, quartered
- 2 can(s)
- diced tomatoes, undrained
- 6 c
- water + 5 boullion cubes or 4 cups canned beef broth
- 4
- potatoes, peeled & cubed
- 1 can(s)
- corn, drained
- 1 can(s)
- green beans, drained
- 1/2 c
- quick cooking barley
- 1/4 c
- fresh, chopped parsley
How to Make Vegetable Beef Soup
- 1Add to a large soup kettle or Dutch oven, beef, onion, 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.
- 2Add in potatoes. Cook over low heat for 30 minutes or until potatoes are tender.
- 3Add in green beans, corn, and barley. Cook over low heat for about 10 minutes more.
- 4Remove 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.
