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.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 4 cups water
- 2 teaspoons garlic powder
- 1 onion
- 1 cup frozen corn
- 1 cup frozen peas
- 2 small bay leaves
- 2 teaspoons hot pepper sauce
- 1 lb beef stew meat
- 3 celery ribs
- 10 baby carrots (or a couple regular carrots)
- 2 potatoes (peeled if you like)
- 2 cans diced tomatoes (i use salt-free)
- 3 1/2 cups beef broth (or 2 14-oz cans)
- 2 tablespoons olive oil (or any cooking oil)
- Carbohydrate 17.44128125 g
- Cholesterol 74.84274105 mg
- Fat 20.08876661375 g
- Fiber 3.7827624688372 g
- Protein 24.842939929 g
- Saturated Fat 7.96576369175 g
- Serving Size 1 1 -6 serving(s) (479g)
- Sodium 153.856518658014 mg
- Sugar 13.6585187811628 g
- Trans Fat 2.60400872575 g
- Calories 347 calories
Cut meat into small, bite-size (1/2") pieces. In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown. Set aside on a plate. Chop celery, onion, potatoes, and carrots into bite-size pieces. Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes). Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic. Bring to a boil. Reduce heat and simmer uncovered until beef is almost tender, about an hour. Add peas and hot sauce to soup. Cover and simmer until beef is tender, about 30 minutes longer. Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.
