Beef and Vegetable Soup. This Vegetable Beef Soup is the perfect way to use up all those summer veggies! It's perfectly hearty and filling thanks to the abundance of vegetables and the tender chunks of beef. A hearty Vegetable Beef Soup with melt-in-your-mouth slow cooked chunks of beef, potato and vegetables simmered in a herb infused savoury broth.
Unbelievably good for the effort involved!
I don't understand the other reviewers who change a recipe completely and then give negative reviews.
Frozen vegetables will NOT be as good as canned (the soup will be watery and bland).
You can have Beef and Vegetable Soup using 14 ingredients and 6 steps. Here is how you cook that.
Ingredients of Beef and Vegetable Soup
- Prepare of stewing beef on the bone, cut into 5cm cubes.
- Prepare of large onion, chopped.
- You need of medium tomato, diced.
- It's of medium turnip, chopped into 0,5-1cm cubes.
- Prepare of medium potato, chopped into 0,5-1cm cubes.
- You need of medium carrot, chopped into 0,5-1cm cubes.
- It's of celery with leaves, diced.
- Prepare of leek, cut in half and then sliced.
- It's of chicken stock.
- Prepare of water.
- Prepare of dry soup mix, soaked for 30 minutes.
- Prepare of parsley, chopped.
- You need of olive oil.
- You need of salt and pepper.
Actually, I have already shared quite a bit of the deliciousness from my freezer with friends. This homemade beef vegetable soup is one of the best recipes you will find on the web. I use small cuts of meat so that there are a bite of meat in every. This vegetable beef soup is made with tender chunks of beef, plenty of vegetables and potatoes, all simmered in a tomato broth.
Beef and Vegetable Soup step by step
- Preheat a big pot on the stovetop to medium high heat.
- Lightly season beef with salt and pepper. Brown in the pot with half of the olive oil. You might have to do this in 2-3 batches. Set the beef aside..
- In the same pot add the remainder of the olive oil and brown the onions for about 5 minutes. Add the tomato and fry for a further 2 minutes.
- Put the beef back in the pot with the stock and water. Bring to the boil, then simmer for 1,5 hours over a medium low heat, covered. Stirring every 15 minutes.
- Now add everything else including salt and pepper. Excluding the parsley. Bring to the boil and simmer for 1 hour covered. Stirring every 15 minutes. Cook for a further 30 minutes uncovered..
- Stir in the parsley and remove from heat. Let it rest for 30 minutes before serving..
A hearty one pot meal that's perfect for a cold night! There's nothing more satisfying than a good soup, my family loves Mexican chicken soup, hamburger soup, and this. Nothing beats my Mom's slow-cooked vegetable soup. It's a labor of love that starts with stew meat in the slow cooker overnight and is finished the next day UPDATE: I've had lots of questions about the tablespoon of vinegar at the end of the recipe. This gives the soup of bright pop of flavor since this is.