Beef Vegetable Soup

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a hearty and comforting meal? Look no further than this delicious beef vegetable soup recipe. Packed with tender chunks of beef, a medley of colorful vegetables, and flavorful broth, this soup is the perfect dish to warm you up on a chilly day. With simple ingredients and easy-to-follow instructions, you can have a steaming bowl of this nourishing soup ready in no time. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is sure to impress your taste buds and keep you satisfied.

Keywords: beef vegetable soup, comfort food, easy recipe, hearty, nourishing.

Beef vegetable soup recipe details

Beef vegetable soup recipe, recipe Rating: 4.6
Number of votes:105

I usually cook off the cuff, and don’t measure or write down what I put in various dishes. The first time I tried this, my wife and kids told me I needed to make it again. So the second time, I doled out the amount of the ingredients onto a plate, and then measured. It’s still not the SAME as the first time, but they all loved it.

Ready in: 3 hours 30 mins

Ingredients

Serves: 12

• 1 (29 ounce) can tomato sauce
• 1 (12 ounce) beer (Pick a brand.)
• 1 (14.5 ounce) can beef broth
• 1/2 cup steak sauce
• 1 can green beans (DO NOT drain!)
• 1 can whole kernel corn (DO NOT drain!)
• 2 teaspoons basil
• 2 teaspoons seasoned pepper
• 1/2 teaspoon salt
• 1 1/2 tablespoon minced garlic
• 3 pounds beef roast (I used round)
• Cooking oil (I used olive oil)
• 2 large onions
• 4 carrots
• 4 small/medium potatoes
• 3 stalks celery

Preparation method

Prep: 30 mins | Cook: 3 hours

1. Put tomato sauce, beer, broth, steak sauce, green beans, corn (liquid and all for both beans and corn), and all spices/herbs in a large pot over low/medium heat.
2. Cut beef into bite sized pieces.
3. Coat the bottom of a skillet with oil.
4. Over high heat, brown the beef (Small batches, just enough to cover the bottom of the pan. Don’t try to do it all at once.) 3-4 minutes, stirring constantly. Don’t overcook it. You’re just trying to sear it, not fully cook it. As each batch is finished, empty the skillet into the pot. Don’t drain it, skim it, etc. Dump it oil, liquid, and all into the pot.
5. Cut the vegetables into large chunks. Don’t try to go small or they’ll turn to mush while the soup cooks. Add all to the pot.
6. Turn heat up to high until soup just comes to a low boil. Reduce heat to low, cover pot loosely, and simmer 3 hours or so, at least until vegetables are tender. The longer you let it cook, the more all the flavors mingle.