Old Fashion Beef Vegetable Soup Recipe
Try this Old Fashion Beef Vegetable Soup Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- salt and pepper to taste
- 1 cup onion diced
- 1 and 1/2 pound chuck roast cubed
- 4 cup potatoes cubed (about 5 potatoes. i like yukon gol
- 16 oz pkg baby carrots
- 28 oz canned diced tomatoes
- 28 oz tomato juice
- 1 14.5 oz can green beans drained (i used french cut, but regular will work.)
- 1 7 or 11 oz can shoe peg corn drained
- Carbohydrate 6.69600164136 g
- Cholesterol 0 mg
- Fat 0.132401330353333 g
- Fiber 1.15275109823394 g
- Protein 1.16535953006 g
- Saturated Fat 0.0227987106806667 g
- Serving Size 1 1 serving (183g)
- Sodium 191.228776457389 mg
- Sugar 5.54325054312606 g
- Trans Fat 0.0354847992053333 g
- Calories 28 calories
Brown meat - Heat an 8 quart stock pot or Dutch oven to med-hi. Add oil and saute roast until brown. Stir and brown on all sides of roast. Remove meat to a platter.Cook vegetables - To remaining oil in pot, add onions and carrots. Cover and cook until the onion is soft, about 5 minutes. Add beef and and juices back to the pan.Simmer - Add salt, pepper, bay leaf, diced tomatoes and tomato juice to the pan and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 1 hour. Add the potatoes and stir. Simmer until the beef and the potatoes are tender, about 20 minutes. Add corn and green beans, cook 5 minutes.Remove bay leaf. Ladle into bowls and eat immediately.
