Easy Recipe: Yummy Beef and Vegetable Soup

Beef and Vegetable Soup. Stock Up on Pantry Essentials or Try Something New. Our Knowledgeable Team Is Here to Help Discover hundreds of ways to save on your favorite products. For my first ever beef vegetable soup it actually came out pretty good.

First, choose ground beef, a quick-cooking, but hearty, meat option. So many beef soups are watery and dull. The thing that sets this beef soup recipe apart from the rest is the broth. You can have Beef and Vegetable Soup using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients of Beef and Vegetable Soup

1. Prepare 1 T of oil.
2. Prepare 12 oz of boneless chuck steak, trimmed and chopped.
3. Prepare 1 of yellow onion, finely chopped.
4. It’s 2 cloves of garlic, minced.
5. You need 1 of carrot, halved and sliced.
6. Prepare 2 stalks of celery, thinly sliced.
7. You need 14.5 oz can of diced tomatoes.
8. It’s 2 c of low-sodium vegetable or beef stock.
9. It’s 1 of bay leaf.
10. It’s 1 of zucchini, halved and sliced.
11. You need 1 c of cabbage, shredded.
12. It’s 2 T of chopped fresh parsley.

It's slightly thickened so it's more like a thinnish gravy. It's infused with herb flavour and also gets an extra depth of flavour from the secret ingredient: red wine. Looking for a comforting and filling soup to warm up your dinner table on chilly winter nights? This homemade vegetable beef soup recipe combines beef stew meat with traditional frozen vegetables to create a hearty meal the whole family will enjoy.

Beef and Vegetable Soup instructions

1. In large skillet, heat 2 tsp of oil. Brown beef then transfer to plate..
2. In large pot, heat 2 tsp oil. Cook onion and garlic until tender..
3. Add carrot and celery to the pot. Add in beef, tomatoes, stock, bay leaf and 2 cups water. Bring to boil, reduce heat and simmer 1 hour or until beef and veggies are tender. Add more water if soup is to thick..
4. Stir in zucchini and cabbage and cook 5 min. until tender. Discard bay leaf. Sprinkle with parsley and serve..

In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Loved it because I used this as a"sample" and created my own. Place the ground beef, onion, and garlic into a skillet over medium heat. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. Just before serving, add fresh parsley to pot.