Vegetable beef soup
Vegetable beef soup is a hearty and nourishing dish that brings together the robust flavors of tender beef and a vibrant array of fresh vegetables. This comforting soup is a perfect balance of protein, vitamins, and minerals, making it a satisfying meal that warms the soul and delights the palate. At the heart of vegetable beef soup is the meat, typically made with chunks of lean beef such as chuck or sirloin. The beef is slowly simmered until it becomes tender and flavorful, releasing its natural juices into the broth. The base of the soup often starts with sautéed onions and garlic, which add depth and aroma to the dish. As the beef cooks, a rich beef broth or stock is added, creating a savory foundation that perfectly complements the vegetables.
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RECIPE
Ingredients
- 1 KNORR BEEF BOUILLON CUBE (OR 2 TSP. BOUILLON GRANULES)
- 1 TBSP. MRS. DASH ORIGINAL BLEND
- 4 RUSSET POTATOES, PEELED & CUBED
- 2 LARGE CARROTS, PEELED & SLICED.
- 2 CUPS V8 JUICE OR TOMATO JUICE
- 2 CUPS WATER
- 1 -14.5 OZ. CAN DICED TOMATOES
- 1 MEDIUM ONION, CHOPPED
- 1.5 LB GROUND CHUCK, COOKED & DRAINED
- 1 1/2 CUPS FROZEN SPECKLED BUTTER BEANS
- 1 1/2 CUPS FROZEN BUTTER PEAS
- 1 1/2 CUPS FROZEN SHOE PEG CORN (DO NOT USE CANNED OR SWEET CORN)
- 1 CUP GREEN PEAS (OR 1-14.5 OZ CAN WITH JUICE)
- SALT & PEPPER TO TASTE (I USED 1 1/2 TSP. SALT AND 1/2 TSP. PEPPER)
- Any vegetable of your choice (chopped fresh cabbage, cut green beans, peas, etc.) Just use what you have in freezer or refrigerator! Combine all ingredients and simmer on lowest setting for 4-5 hours. Make some cornbread and enjoy! Serves 8-10 persons.
