Vegetable beef soup

Posted on June 10, 2022

Vegetable beef soup

Are you looking for recipe inspiration? Vegetable beef soup special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Vegetable beef soup What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Vegetable beef soup, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Vegetable beef soup delicious at home, because as long as you know the trick, this dish can be a special treat.

Just in addition, the time it takes to cook Vegetable beef soup estimated approx. 45 mins.

Well, this time, let's try it, and vary the Vegetable beef soup yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Vegetable beef soup using 15 ingredient type and 16 manufacturing steps. Here's how to make the dish.

This recipe will make enough to feed an army or put away for later on.

Ingredients and spices that need to be prepared to make Vegetable beef soup:

  1. 1 Lean beef roast
  2. 1 packages Frozen cut green beans (1 lb)
  3. 1 packages Frozen cut okra (1lb.)
  4. 1 packages Frozen cut corn (1 lb)
  5. 1 packages Frozen baby lima beans (1 lb)
  6. 1 head Celery
  7. 1 large Onion
  8. 1/2 head Cabbage
  9. 7 beef bullion cubes
  10. 6 cup Chicken stock
  11. 1 lb Baby carrots
  12. 2 can Stewed tomatos
  13. 3 tbsp Veg oil
  14. 1 Salt and pepper to taste
  15. 1 hot water

Steps to make a Vegetable beef soup

1
Cut roast into small cubes
2
Slice baby carrots into quarters
3
Rough chop celery, onion, and cabbage
4
Put the frozen veggie bags into luke warm water to thaw.
5
Put an 18 to 20 quart stock pot on med-high heat. Add 1 and a half Tbs of veg oil and the beef in the pot. Add a light amount of salt and pepper. Lightly brown the beef.
6
Pour the beef and juices into a prep bowl and cover with a dish towel.
7
Return the stock pot to the heat. Add the celery, carrots, and onion to the pot with 1 and a half tablespoons of vegetable oil.
8
Cover with a lid and cook until the onions are translucent. Stir occasionally to prevent burning.
9
Add the beef and juices back in and the broth. Bring to a boil.
10
When at a boil add all of the thawed veggies and stewed tomatoes.
11
Add hot water till soup is loose with enough to reduce some.
12
Bring back to a boil and add bullion cubes.
13
Reduce heat and simmer for 2.5-3 hours uncovered.
14
In the last 30 minutes of cooking add the cabbage.
15
Serve with saltine crackers and enjoy.
16
Soup can be either frozen or canned to enjoy later.

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