Ingredients
-
1
-
1
-
3
-
10
-
2
-
1
-
1
-
2
-
3 1/2
-
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. |
