Vegetable Beef Soup

Submitted by red white kitchen

"My moms recipe. Very good old fashioned soup. The stock is beef flovor, not tomato based."

 

• Ready In: 1hr 30mins
• Ingredients: 16
• Serves: 8

ingredients

• 1⁄2 lb pot roast or 1/2 lb steak
• 2 tablespoons butter
• 1 tablespoon barley
• 4 carrots
• 4 stalks celery
• 1 medium onion
• 1⁄4 head green cabbage
• 1⁄2 of a turnip
• 1 large tomatoes
• 6 potatoes
• 2 teaspoons salt
• 1⁄2 teaspoon pepper
• 1 tablespoon parsley flakes
• 1 (12 ounce) package frozen peas
• 1 (12 ounce) package frozen corn
• 1 tablespoon beef base or 4 beef bouillon cubes

directions

1. Cut beef into 1 inch pieces.
2. Melt butter in a cast iron skillet over medium heat. Add beef, brown very well on all sides. Add 1 cup of water to skillet and stir to loosen the drippings in the skillet. Pour beef, water with drippings into large dutch oven .
3. Add an additional 8 cups of water to dutch oven. Begin cooking over low heat.
4. Add barley.
5. Slice carrots and celery into 1/4 inch slices. Add to water.
6. Dice in medium pieces onion, tomato and turnip and add.
7. Coarsely chop cabbage and add.
8. Peel and cut potatoes into 1 inch pieces and add.
9. Add salt and pepper.
10. Bring soup just to a boil, turn heat down to low and simmer 1 hour 10 minutes.
11. Add parsley flakes frozen corn and peas simmer 20 minutes.