Beef Vegetable Soup
- Ready In:
- 2hrs 30mins
- Ingredients:
- 16
- Serves:
-
8-10
ingredients
- 3 lbs stew meat, cut into small cubes
- 8 cups water
- 3 tablespoons beef base, such as Better than Bouillon
- 3 dashes Worcestershire sauce
- 2 bay leaves
- 2 cups vegetable juice, such as V8
- 1 teaspoon basil
- 1 (15 ounce) can diced tomatoes, undrained
- 3 medium yukon gold potatoes, diced
- 2 cups corn
- 2 cups green beans, sliced
- 5 -6 carrots, sliced
- 4 stalks celery, sliced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- salt and fresh ground pepper, to taste
directions
- Brown beef in small batches in stock pot. Drain fat.
- Add water, soup base, worcestershire sauce, and bay leaves.
- Bring to a boil, reduce heat, and simmer, covered, 1 1/2 hours or until meat is tender.
- Saute onions, garlic, celery, and carrots until softened, about 10 minutes.
- Add to meat mixture along with the potatoes, tomatoes, V8, and basil.
- Simmer about 1/2 hour.
- Add corn and green beans, and simmer an additional 1/2 hour or until vegetables are tender. Salt and pepper to taste.
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