HOW TO MAKE 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.
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.
Beef broth, I used approximately seven cups.
2 large Russet potatoes, I peeled and cut them 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.
Before I started the preparation of this recipe, I seasoned the stew meat with salt and pepper, and then I allowed it to sit for approximately 20 minutes.
Secondly, I chose a large skillet, and I heated in the olive oil over medium-high heat until shimmering.
After I coated each side with salt and pepper, I arranged half of the meat in the pan In a single layer, and I cooked it for around three or four minutes per side until were well browned.
And I repeated the same process with the rest of the meat, and when I finished, I placed the browned beef on a dish and covered it with aluminum foil to keep it warm.
At this step, I placed the chopped onions, carrot slices, and celery in the pan and cooked until the vegetables were soft, it took around 5 minutes, until the vegetables were completely tender.
Following that, I added two small spoons of minced garlic, and I cooked the vegetables for an additional 30 seconds.
Then I transferred the meat and cooked vegetables to a large pot, along with the canned tomatoes, Italian seasoning, bay leaf, and seven to eight cups of beef broth, and I heated everything through, and I brought it to a gentle low simmer for about 60 minutes, until the meat was tender.
Following that, I added the potato slices, and I continued the cooking for a further 20 minutes until the potatoes were cooked.
And I stir in the corn, peas, green beans and cooked them for 5 minutes on medium heat. Season the soup to your liking with salt and pepper to taste.
Lastly, I removed the bay leaf, set it aside, and I served the soup warm with a sprinkle of parsley on top of each serving.
TIPS FOR MAKING THIS VEGETABLE-BEEF SOUP AMAZING:
Plan ahead of time since the meat in this soup has to be simmered for at least an hour in order to become soft.
After simmering with the meat for many hours, the carrots, onions, and celery have become quite soft. If you like crisper vegetables, you may sauté the vegetables first, then remove them from the pan and set them aside to be added later, along with the potatoes.
I prefer to serve the veggie beef soup with a side of bread; it’s really delicious!!!