Ingredients
-
1
-
1
-
3
-
10
-
2
-
1
-
1
-
2
-
3 1/2
-
2
-
2
-
2
-
4
-
2
-
Directions
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 , Very pleasant dish will probably use Rotel next time instead of regular crushed tomatoes to perk things up a bit Otherwise, recipe was spot on for us Cheers!, used a 32 Oz carton beef broth No water! 2 cans diced tomatoes Wonderful and easy
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Steps
|
1
Done
|
Cut Meat Into Small, Bite-Size (1/2") Pieces. |
|
2
Done
|
in a Large Pot or Dutch Oven, Saute Meat in 1 T Oil on Medium-High Heat Until All Sides Are Brown. |
|
3
Done
|
Set Aside on a Plate. |
|
4
Done
|
Chop Celery, Onion, Potatoes, and Carrots Into Bite-Size Pieces. |
|
5
Done
|
Saute Celery and Onion in Remaining 1 T Oil Until Onion Is Golden (about 10 Minutes). |
|
6
Done
|
Add Browned Beef, Water, Broth, Tomatoes With Juices, Carrots, Potatoes, Corn, Bay Leaves and Garlic. |
|
7
Done
|
Bring to a Boil. |
|
8
Done
|
Reduce Heat and Simmer Uncovered Until Beef Is Almost Tender, About an Hour. |
|
9
Done
|
Add Peas and Hot Sauce to Soup. |
|
10
Done
|
Cover and Simmer Until Beef Is Tender, About 30 Minutes Longer. |
|
11
Done
|
Serve and Season With Freshly Ground Black Pepper, Hot Sauce, or Crumbled Saltines, If Desired. |
