What’s the best thing to eat on a cold winter’s day? Soup, of course! Especially this Beef & Vegetable soup. I love to try new soup recipes, but I often go back to this one. It has the right blend of flavors and is substantial enough to be filling.
The first time I made it for Hungry Bear, he told me he hated soup, all soup. He’d only tried the mushy, tasteless garbage in a can. Homemade soup vs. canned is truly a world of difference!
A long list of ingredients are included, but don’t let that deter you. It’s very easy to adapt with whatever you have on hand. This combination is my all-time favorite. If you’d like to substitute or use less, that’s perfectly acceptable.
To make Beef & Vegetable soup, you will need:
* 1 Lb beef, cubed (Use chuck, round, or sirloin.)
* 2 Tbs. olive oil
* 1 Tsp. chopped garlic
* 4 Cups beef broth
* 1 Can crushed tomatoes
* 1 Onion, chopped
* 2 Celery sticks, chopped
* 2 Carrots, chopped
* 2 Potatoes, cubed
* 1 Cup peas
* 1 Cup corn
* 1/4 Cup fresh chopped parsley
* Salt/pepper to taste
* Tabasco to taste
In a large pot, brown the meat and garlic. Combine all remaining ingredients and bring to a boil. Simmer, covered, for at least 2 hours (up to 4 hours is fine). A slow cooker could also be used, but 99% of the time I cook on the stove. See how easy that was…
I love to serve this soup with plenty of bread or mini challah rolls for dunking and a green salad on the side. Delicious!
