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vegetable beef soup

(3 ratings)
Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

This is a fabulous soup and the leftovers taste even better. This soup can be prepared in advance then frozen in an airtight containers for up to 2-3 months. To prepare from frozen, thaw soup, pour into pot, bring just to a boil, then simmer for 10-15 minutes.

(3 ratings)
yield 6 -8
prep time 15 Min
cook time 1 Hr 40 Min
method Stove Top

Ingredients For vegetable beef soup

  • 1/4 c
    canola or vegetable oil
  • 1/4 c
    all purpose flour
  • 1
    (2+ lb.) chuck roast, trimmed and cut into cubes
  • 1 1/2 tsp
    salt
  • 1/2 tsp
    pepper
  • 1-2 c
    carrots, scraped and sliced
  • 1-2 c
    celery, sliced
  • 1
    onion, quartered
  • 2 can
    (15 oz.) diced tomatoes, undrained
  • 3 c
    canned beef broth + 1 can water
  • 4-6
    potatoes, peeled & cubed
  • 1 can
    corn, drained
  • 1 can
    green beans, drained
  • 1/4 c
    fresh, chopped parsley

How To Make vegetable beef soup

  • 1
    Heat oil in Dutch oven. Coat beef in flour and add to skillet along with onion. Brown beef and onion over medium high heat.
  • 2
    When meat is browned, add carrots, celery, tomatoes, water, broth salt & pepper. Bring just to a boil; reduce heat, cover and simmer 1 hour over low heat, skimming and stirring occasionally.
  • 3
    Add in potatoes. Cook over low heat for 30 minutes or until potatoes are tender.
  • 4
    Add in green beans and corn. Cook over low heat for about 10 minutes more.
  • 5
    Remove soup from heat. Add more salt and pepper if desired and sprinkle with 1/4 cup fresh, chopped parsley. Let stand for about 10 minutes before serving.
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