Easy, Hearty Beefy Vegetable Soup
Makes:
4 - 6 servings
Total Time:
4 hr 15 min
Submitted by:
Category:
Soups/Chilis
Sub Category: Soups & Stews
what you need
- 2 lb. chuck roast, trimmed and cut into small, bite sized pieces
- 2 Tbsp. vegetable oil
- 2 medium brown onions, chopped fine
- 1 clove garlic, chopped fine
- 1 cup sliced celery
- 1 cup sliced carrots
- 2 cups regular vegetable juice
- 2 cans (10 1/2 oz. each) beef broth
- 2 cups water
- 1/4 lb. fresh green beans, sliced into bite size pieces
- 1/4 cup frozen peas
- 1/4 cup frozen corn
- 2 russet potatoes, peeled and diced
make it
Brown meat in oil. Add onions and saute until onions are translucent. Stir in garlic. Add celery and carrots. Add vegetable juice, beef broth and water.
Reduce heat and simmer for about 3 hours, or until meat is tender. When meat is tender, add green beans, peas, corn and potatoes. Cook an additional 30 minutes.
Notes
Sometimes I freeze leftover vegetables in one bag and add this to the soup instead of the vegetables called for in the second stage of the recipe. I do add potaotes. I also make the soup through the first cooking. Cool, freeze. Later, I defrost it and add the potatoes and other vegetables when I reheat it.
I like to serve this with French rolls and butter or cheddar cheese and crackers. Apple crisp or pie is a favorite for dessert.
