Homemade Vegetable Beef Soup

Homemade Vegetable Beef Soup

30 mins

Cook time

4 hours

Total time

4 hours 30 mins

A family favorite for years and years. It makes a lot of soup but freezes beautifully.

Author: Tricia

Recipe type: Soup

Serves: a lot!

Ingredients

·         1 small chuck roast, cut in bite sized pieces, fat discarded

·         2 medium cloves garlic, minced

·         2 tablespoons olive oil

·         32 ounce container Beef broth (low sodium)

·         26 ounce container Beef stock (low sodium)

·         1 can Stewed Italian styled tomatoes

·         1 can diced tomatoes with basil and garlic (no salt)

·         1 can of Progresso Tomato Basil Soup

·         1 can of Contadina crushed tomatoes with Italian Herbs

·         1 teaspoon Lawry's Seasoned Salt

·         2 bay leaves

·         1 tablespoon Herbes de Provence

·         1 teaspoon dried oregano

·         1 teaspoon dried parsley

·         1 teaspoon dried basil

·         Freshly ground pepper

·         1 Onion, chopped

·         4 or 5 fresh carrots or ½ bag of baby carrots, chopped

·         2 potatoes, chopped

·         1 zucchini, chopped

·         6 ribs of celery, chopped

·         1 bag frozen green beans

·         1 bag frozen corn

·         1 bag frozen peas

·         Add water if needed up to 2 cups

Instructions

1.     Brown the chopped chuck roast in olive oil until browned on all sides. Add the garlic and sauté for a minute. Add canned tomatoes, soup and broths.

2.     Season to taste with all seasonings listed.

3.     Cover and simmer while preparing the fresh vegetables. Slice and cut celery, carrots, potatoes, onion and zucchini and add to meat. Simmer about 1 hour.

4.     Stir in all frozen vegetables and simmer for 2 hours or until vegetables are cooked.

5.     Discard bay leaves and check the seasoning.

Source  https://www.savingdessert.com

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