beefy vegetable soup
(1 rating)
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An all-time favorite homemade soup. Warms the belly and soothes the soul, just like Mama used to make it, back home in Alma, NE.
(1 rating)
yield
12 serving(s)
prep time
1 Hr
cook time
1 Hr
Ingredients For beefy vegetable soup
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1 Tbspvegetable oil
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2 lbbeef stew meat
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1 smonion, chopped
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1/8 tspground cloves
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4 lgcarrots, chopped
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1/2 smcabbage head, cut into 1/2-inch pieces
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2 stickcelery, chopped
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4 1/2 cwater
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1 1/2 cbeef broth
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2 tspsalt
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1/4 tsppepper
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3 mdpotatoes, cubed
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1 cpeas, frozen
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1 canpetite diced tomatoes, (14.5 ounce can)
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1 canbaby lima beans, (14.5 ounce can)
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1 ccorn kernels, frozen
How To Make beefy vegetable soup
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1In 8-quart sauce pot, heat oil over medium-high heat until hot. Add beef, in batches, and cook until well browned, transferring meat to bowl as it is browned.
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2Reduce heat to medium; add onions and cook, stirring, until tender, about 5 minutes. Stir in cloves; cook 30 seconds.
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3Return beef to saucepot; add carrots, cabbage, celery, water, broth, salt, and pepper; heat to boiling. Reduce heat; cover and simmer until beef is tender, about 45 minutes.
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4Add potatoes and peas, simmer another 15 minutes or until potatoes are tender.
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5Add tomatoes, lima beans, and corn. Heat through. Ladle into bowls.
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