Beef and Vegetable Soup
- Ready In:
- 2hrs 45mins
- Ingredients:
- 16
- Serves:
-
8-10
ingredients
- 2 tablespoons vegetable oil
- 1 lb beef stew meat, cut into 1 inch pieces
- 1 cup finely chopped onion
- 2 garlic cloves, minced
- 1 (14 1/2 ounce) can whole tomatoes, drained (juices reserved)
- 4 boiling potatoes, cut into 1-inch cubes (about 1 1/4 pounds)
- 1 cup chopped celery
- 1 cup sliced carrot
- 1 cup pearl barley
- 1 cup shredded green cabbage
- 2 bay leaves
- 1 teaspoon dried basil
- 5 1⁄2 cups canned beef broth
- 2 cups water
- 2 (10 ounce) packages frozen mixed vegetables
- salt and pepper
directions
- Heat oil in heavy large Dutch oven over medium-high heat. Add beef and cook until brown, stirring occasionally, about 8 minutes. Add onion and garlic and sauté until onion is tender, about 5 minutes. Stir in tomatoes with juices and all remaining ingredients except frozen vegetables and parsley. Cover and simmer until meat is tender, about 1 hour 10 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Rewarm over medium heat before continuing.) Stir in frozen vegetables. Cover and simmer until vegetables are tender, about 10 minutes.
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