OLD-FASHIONED VEGETABLE BEEF SOUP

“Better than Campbell’s but just as comforting! Loosely based on a gourmet cooking magazine’s recipe for Beef Barley soup, I didn’t have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I’ve ever made! DH, stepson and baby girl kept coming back for more.”
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photo by anniesnomsblog
photo by Brandy M.
photo by anniesnomsblog
photo by Judy OConner
Ready In:2hrs
Ingredients:14
Serves:

4-6

INGREDIENTS

  • 1lb beef stew meat
  • 1onion
  • 3celery ribs
  • 10baby carrots (or a couple regular carrots)
  • 2potatoes (peeled if you like)
  • 1cup frozen corn
  • 1cup frozen peas
  • 2(14 ounce) cans diced tomatoes (I use salt-free)
  • 12cups beef broth (or 2 14-oz cans)
  • 2small bay leaves
  • 2teaspoons garlic powder
  • 2tablespoons olive oil (or any cooking oil)
  • 4cups water
  • 2teaspoons hot pepper sauce

DIRECTIONS

  • Cut meat into small, bite-size (1/2″) pieces.
  • In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
  • Set aside on a plate.
  • Chop celery, onion, potatoes, and carrots into bite-size pieces.
  • Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
  • Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
  • Bring to a boil.
  • Reduce heat and simmer uncovered until beef is almost tender, about an hour.
  • Add peas and hot sauce to soup.
  • Cover and simmer until beef is tender, about 30 minutes longer.
  • Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

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