easy hearty beef vegetable soup
This is one of our favorites in the winter. My family loves it served with sweet cornbread. You can't hardly go wrong with veggie soup. Frozen veggies can be substituted for canned, just use about the same amount of ounces(approx. 45 ounces), canned tomatoes (I use home canned), barley for lentils, ground beef for sirloin (brown it well), chicken, left-over turkey(use chicken bouillon instead of beef if using chicken or turkey, and decrease kitchen bouquet to 1 tablespoon)... endless possibilities. This also is great to make to use up all those small amounts of left-over meats and veggies. Don't be afraid to experiment.
prep time
30 Min
cook time
2 Hr
method
---
yield
12 serving(s)
Ingredients
- 1/2 pound beef sirloin
- 3 cans mixed vegetables
- 1 pint tomatoes
- 2 cups cabbage, chopped
- 3 tablespoons kitchen bouquet
- 1 large onion, minced
- 4 - beef bouillon, cubes
- - salt to taste
- 1 pinch black pepper
- 1/2 cup dried lentils
- 1 teaspoon meat tenderizer, seasoned or plain
How To Make easy hearty beef vegetable soup
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Step 1Cook beef until tender using the meat tenderizer, I prefer to pressure cook it, but it can be boiled. After cooking, shred or cut into small pieces. Retain broth from cooked meat.
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Step 2In large soup pan, mix all the remaining ingredients with the cooked meat and juice and add enough water to make it "soup-like". Allow extra water for what the lentils will absorb.
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Step 3Bring to boil over high heat. Reduce heat to low and simmer for 1-2 hours, adding additional water as needed, 1 cup or so at a time.
- 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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