Rating:
★★★★★ 1 vote5
Comments:
Ingredients
- 1 Tbsp
- olive oil
- 1 1/2 lb
- beef chuck cut into bite size pieces
- 1 medium
- onion chopped
- 4 can(s)
- 14 1/2 oz beef broth
- 1 can(s)
- 28-35 oz. plum tomatoes in juice (san marzano tomatoes are best) cut up
- 1
- bay leaf
- 1/4 tsp
- thyme, dried
- 1/4 tsp
- pepper
- 1 lb
- carrots, chopped
- 1 lb
- red potatoes, scrubbed and diced
- 3
- celery stalks
- 1 10 oz. pkg
- frozen peas
- 1 10oz. pkg
- frozen corn
How to Make BEEF VEGETABLE SOUP
- 1Brown beef in oil in large pot. Add onion and cook 5 minutes.
- 2Stir in broth, tomatoes and juice, water, bay leaf, thyme and pepper. Bring to a boil.
- 3Cover, reduce heat and simer 45 minutes. Add carrots, potatoes and celery.
- 4Cover and simmer 45 minutes. Add peas and corn and cook 15 minutes longer.
About BEEF VEGETABLE SOUP
Course/Dish: Beef Soups
