vegetable beef soup

Soup is one of the most fulfilling dishes you can make, and my family really enjoys this simple, but filling beef and vegetable soup recipe. This soup is a fantastic way to get some vegetables into the children as well!

In this vegetable beef soup, tender pieces of beef are combined with a generous amount of veggies and potatoes and cooked in a tomato broth until the meat is soft. A substantial one-pot dinner that’s ideal for a chilly night in the kitchen.
I believe that the greatest soups are those that are the most filling! A kaleidoscope of vibrant vegetables, soft potatoes, and melt-in-your-mouth meat combine to make this vegetable beef soup one of the most hearty dishes you’ll ever make. It’s the perfect soup to warm you up on a cold day.

The base of this soup is beef stew meat, which is browned with carrots, onions, and celery before being added to the pot. The meat and vegetables are placed in a large pot with the tomatoes, beef stock, and spices, and the mixture is simmered until the beef is cooked. A handful of potatoes are added to the saucepan, along with some frozen vegetables, to create this delicious and simple soup recipe.
Also, Slow cooker versions of this dish are simple to come across, as well as delicious. Brown your beef and sauté your vegetables according to package directions, then combine the meat, vegetables, broth, tomatoes, and spices in a crockpot and cook on low for 8 hours just until vegetables are tender. After the 4-hour mark, add the potatoes and mix in the frozen green beans, corn, and peas just before serving to heat through.
You really can’t go wrong with this soup; it’s packed with color, taste, and texture, and it’ll fill even the most voracious appetites.

INSTRUCTIONS :

One large spoon.Of virgin olive oil.
2 Lbs.Of beef stew meat.
To season, I used sea salt and cracked pepper.
Hald a Cup.Of chopped onion.
3 medium carrots, you need to peel and slice them.
2 celery stalks, I sliced them.
2 small spoons.Of minced garlic.
Canned diced tomatoes, I used the largest can of 28 ounces, undrained.
1½ small spoons.Of Italian seasoning.
One bay leaf.
For beef broth, I used approximately seven cups.
2 large Russet potatoes, I peeled and cut into ½-inch pieces.
½ Cup.Of frozen corn.
½ Cup.Of frozen peas.
¾ Cup.Of frozen cut green beans.
2 large spoons.Of chopped parsley.

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