Vegetable Beef Soup Recipe

By RoketJSquerl

Ingredients

• 1 lb. of Stew meat
• 1 Bag of Frozen Mixed Vegetables, 2lb.
• 4 cups of Beef Broth, canned or made from granules.
• 1 Quart of Crushed Tomatoes….or Fresh Canned Tomatoes
• 1 Can Tomato Sauce, 8oz.
• 1 Medium Onion, chopped
• 4 Small Potatoes, cubed
• 1 Tablespoon of Butter
• 1 Tablespoon Sugar
• 1 teaspoon Black Pepper
• 1 teaspoon Salt
• 1 teaspoon Texas Pete - optional

Details

Servings 8
Preparation time 15mins
Cooking time 195mins
Adapted from tasteofsouthern.com

Preparation

Step 1

You’ll need a good sized stock pot to make this.  Place it on your stove and set the heat to about Medium.  Add the butter as it begins to warm up.

Add the beef on top of the butter.

Brown the beef on all sides, stirring it once the bottom starts to brown a bit.  Stir it often so it’s not sticking to the bottom of the pot.

Let the onions cook for a couple of minutes.  Stir them around as you go.

Add the potatoes.

Add the mixed vegetables.  Again, I’m using a 2lb. bag of frozen Mixed Vegetables.  Soup is a great way to use up any leftover vegetables you have.  If you have space in your freezer, designate a container for keeping leftover vegetables.  Then, as you have leftovers from a meal, add them into the container.  Once you’ve got a bunch of various vegetables saved up….make soup.  Waste Not – Want Not.  Right?

Add the crushed tomatoes.

Give it all a good stir.

Add the sugar.

Add the Black Pepper.

Add the salt.  We’ll start out with a teaspoon.  You’ll certainly want to taste this after it’s cooked and adjust the salt to your own taste.  I added more to mine towards the end.  Better to go slow and add it as you go than to add too much.

Add the beef broth.

Add the tomato sauce.

Give it all a good stir.  Then, cover the pot with a lid.  Reduce the heat down to a Medium-Low.  The soup will need to cook at just a low simmer for the duration.

It took me just over 3 hours to cook this pot of Vegetable Beef Soup.  I checked it about every 30 minutes or so, stirring it each time.  You just need to let it cook until the potatoes are tender.  If you keep a lid on the pot and let it cook slowly, you shouldn’t have to worry about the amount of liquid in the soup.  I like mine thick and hearty.  If you prefer a little more “soup” in your soup….just add another cup of beef broth.