beefy vegetable soup
(1 RATING)
An all-time favorite homemade soup. Warms the belly and soothes the soul, just like Mama used to make it, back home in Alma, NE.
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prep time
1 Hr
cook time
1 Hr
method
---
yield
12 serving(s)
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds beef stew meat
- 1 small onion, chopped
- 1/8 teaspoon ground cloves
- 4 large carrots, chopped
- 1/2 small cabbage head, cut into 1/2-inch pieces
- 2 sticks celery, chopped
- 4 1/2 cups water
- 1 1/2 cups beef broth
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 3 medium potatoes, cubed
- 1 cup peas, frozen
- 1 can petite diced tomatoes, (14.5 ounce can)
- 1 can baby lima beans, (14.5 ounce can)
- 1 cup corn kernels, frozen
How To Make beefy vegetable soup
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Step 1In 8-quart sauce pot, heat oil over medium-high heat until hot. Add beef, in batches, and cook until well browned, transferring meat to bowl as it is browned.
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Step 2Reduce heat to medium; add onions and cook, stirring, until tender, about 5 minutes. Stir in cloves; cook 30 seconds.
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Step 3Return beef to saucepot; add carrots, cabbage, celery, water, broth, salt, and pepper; heat to boiling. Reduce heat; cover and simmer until beef is tender, about 45 minutes.
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Step 4Add potatoes and peas, simmer another 15 minutes or until potatoes are tender.
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Step 5Add tomatoes, lima beans, and corn. Heat through. Ladle into bowls.
- 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!
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