easy hearty beef vegetable soup
(1 rating)
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.
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(1 rating)
yield
12 serving(s)
prep time
30 Min
cook time
2 Hr
Ingredients For easy hearty beef vegetable soup
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1/2 lbbeef sirloin
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3 canmixed vegetables
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1 pttomatoes
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2 ccabbage, chopped
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3 Tbspkitchen bouquet
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1 lgonion, minced
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4beef bouillon, cubes
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salt to taste
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1 pinchblack pepper
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1/2 cdried lentils
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1 tspmeat tenderizer, seasoned or plain
How To Make easy hearty beef vegetable soup
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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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