mom's beef vegetable soup
I feel extra healthy when I make Mom's vegetable soup! It has low-fat cooked beef and loads of delicious vegetables in a delicious broth! Because I cook the beef the day before I make the soup, it is a two-day cooking process. But, I usually cook enough beef to make the soup and have enough for 1 or 2 extra meals. Most of my family thinks this soup is worth the time it takes to make it.
Blue Ribbon Recipe
An easy way to make beef vegetable soup. Baking the roast ahead of time is a huge timesaver and gives a rich beef flavor. It's a wonderful base for the broth of the soup. Peas and corn add pops of sweetness to the salty soup. Hearty and comforting, we served a bowl with crusty bread, but crackers would be good too. There's enough roast remaining that you can double the soup recipe or stick it in the freezer for another meal.
Ingredients
- FOR THE BEEF
- 1 teaspoon seasoned salt
- 2-3 pounds bottom or top round roast
- 1 package dry onion soup mix
- 3 cups water, plus more as needed
- FOR THE VEGETABLE SOUP
- 1/2 teaspoon olive oil
- 1 medium onion, diced
- 1 cup diced carrots
- 1/2 cup diced celery
- - all the reserved broth from the roast
- 2 cups diced potatoes
- 1-2 tablespoon dried parsley
- salt, to taste
- pepper, to taste
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1 can stewed tomatoes (14.5 oz)
- 1 can petite diced tomatoes (14.5 oz)
- 2 cups reserved beef from the roast, cut into small pieces
How To Make mom's beef vegetable soup
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Step 1For cooking the beef, heat the oven to 350 degrees F. Rub salt on the round roast beef. Put in a Dutch oven. Add the dried onion soup mix and water. -
Step 2Bake in the oven for 1 hour. Turn the oven temperature to 300 degrees F. Cook for 2 more hours or until you can easily strip a piece of the beef with the grain of the beef. Check the water level periodically; it is important to maintain the original water level throughout the time the roast is in the oven. Add water as needed.
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Step 3Remove from the oven and let the roast cool in the pan until you can easily touch it. Refrigerate. Let any fat on the broth solidify.
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Step 4Remove the pan from the refrigerator. Remove any congealed fat from the broth. Slice the meat against the grain into thin slices. You'll use 2 cups for the vegetable soup. Discard any fat on the roast. Reserve the broth for the soup.
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Step 5When ready to cook the soup, heat a soup pot or Dutch oven. Add oil and chopped onion. Saute for 2-3 minutes. Add diced carrots and celery. Saute for 2-3 more minutes.
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Step 6Add the reserved beef broth.
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Step 7Add the peeled and diced potatoes.
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Step 8Add the dried parsley. Add the salt and pepper, to taste. Cover and cook for about 6-7 minutes until the vegetables are tender.
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Step 9Once the veggies are tender, immediately add the frozen corn and peas. Stop cooking the veggies. Add the small pieces of beef.
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Step 10Pour the can of stewed tomatoes into a blender and blend.
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Step 11Add the blended stewed tomatoes and the petite diced tomatoes to the soup pot. Heat until all ingredients are hot and the flavors blend, about 5-10 minutes. Taste and add salt if needed.
- 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!
