element. Don’t add more than one Google tag to each page.
Beef Soup Series– Part 3: Hearty Beef Vegetable Soup

Beef Soup Series– Part 3: Hearty Beef Vegetable Soup

Skip to material

brown stock for a deep abundant taste. We also utilized the cooked beef that was remaining from making our brown stock, so the beef is truly tender. But if you do not have leftovers, you can add in pieces of seared chuck as kept in mind in the recipe below. You might even leave the beef portions out totally and simply prepare this soup with veggies. However if you choose to do that, don’t stint the stock and usage canned … the flavors of using a homemade stock are absolutely worth the extra effort to ensure your soup is sturdy, abundant and delicious.

Print


Description

If you are using the leftover cooked beef from your brown stock, skip action 2 of this recipe and add the prepared beef at the end (in action 9). Additionally the cooking time in Step 7 may be lowered to 30 minutes.


Components

  • 2 tablespoon s additional virgin olive oil
  • 1 pound chuck beef cut into little pieces (or utilize the prepared beef that is remaining from making your brown stock)
  • 1 cup onions diced
  • 1/2 cup celery diced
  • 1 cup carrots diced
  • 1/2 cup leeks diced
  • 1 clove garlic minced
  • 1 6-ounce can tomato paste
  • 1 teaspoon dried thyme
  • 2 6-ounce cans of V-8 juice
  • 1/2 cup red white wine
  • 2 quart s brown stock (see recipe here), or canned beef stock
  • 2 cup s water
  • 114- ounce can diced tomato
  • 1 cup cabbage chopped
  • 1/2 cup white turnip diced
  • 1/2 cup green beans approximately chopped
  • 1 cup spud diced
  • 3 ounce child spinach
  • 111- ounce can kernel corn drained pipes
  • 114- ounce can white beans drained pipes and washed
  • Salt as needed
  • Pepper as required

Directions

  1. In a 10- quart pot or Dutch oven, heat olive oil over medium high heat.
  2. Location beef in oil and scorch on all sides. Do not crowd pan so cook in batches.
  3. Add onion, celery, carrots and leeks and sauté for 3-5 minutes till veggies are somewhat tender.
  4. Include garlic and cook one more minute.
  5. Add tomato paste and cook an additional minute then include dried thyme.
  6. Include V-8 and red white wine to deglaze pan. Prepare for one additional minute scraping up any brown bits from bottom of pan.
  7. Add brown stock and water and bring to a boil. Minimize to simmer, and cook for one hour.
  8. Include diced tomatoes, cabbage, turnip and green beans and give a boil. Minimize heat and simmer for 10 minutes.
  9. Add potato, spinach, corn and white beans and remind a boil. Simmer for five more minutes or till potato is cooked.
  10. Adjust with salt and pepper if required.

Likewise in our Beef Soup Series:

Part 1: Brown Stock

Part 2: Beef and Barley Soup

Part 4: Hamburger Soup

Fulfill The Author: Martha

Martha is part of the husband-wife team that develops A Household Banquet. She loves to prepare and entertain for family and friends, and she believes that serving a great meal is one of the very best ways to show someone that you care. Martha is a self-taught house cook, who likes to read cookbooks and attempt new recipes. After a decades-long profession in organisation and online marketing, she now runs A Family Feast full-time. Her specializeds are baking, desserts, veggies and pasta dishes.

free email series

Become a Much Better Cook in 4 Days

Our tried-and-true cooking secrets our favorite go-to dishes.

A Household Banquet ® is a registered hallmark of A Household Banquet, Inc. All content, consisting of recipes, text, visual elements, and photographs are copyright © A Family Banquet, Inc. 2012-2020, unless otherwise mentioned. All rights reserved.

Read More