Hearty Beef Vegetable Soup (Right From Scratch)

30m
Prep Time
35m
Cook Time
1h 5m
Ready In


"This beef vegetable soup is thick and hearty and has great beefy flavor, it's made right from scratch with beef chuck roast for a deep rich flavor."

Original is 10 servings

Nutritional

  • Serving Size: 1 (405.2 g)
  • Calories 351.2
  • Total Fat - 13.6 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 42.6 mg
  • Sodium - 255 mg
  • Total Carbohydrate - 42.9 g
  • Dietary Fiber - 7.6 g
  • Sugars - 8.8 g
  • Protein - 15.8 g
  • Calcium - 106.9 mg
  • Iron - 2.9 mg
  • Vitamin C - 30.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

TO MAKE BEEF STOCK


Step 1

In a 10-quart pot or Dutch oven, heat olive oil over medium high heat.

Step 2

Place beef in oil and sear on all sides until very brown. Do not crowd pan so cook in batches (about 12-15 minutes).

Step 3

Add yellow onion, celery, carrots and leeks and sauté for 3-5 minutes until vegetables are slightly tender. Add garlic and cook one more minute.

Step 4

Add tomato paste and cook an additional minute then add dried thyme.

Step 5

Add V-8 and red wine to deglaze pan. Cook for one additional minute scraping up any brown bits from bottom of pan.

Step 6

Add beef broth and water and bring to a boil. Reduce to simmer, and cook for one hour.

Step 7

Add diced tomatoes, cabbage, turnip and green beans and bring to a boil. Reduce heat and simmer for 10 minutes.

Step 8

Add potato, spinach, corn and white beans and bring back to a boil. Simmer for five more minutes or until potato is cooked.

Step 9

Adjust with salt and pepper if needed.

Tips


No special items needed.

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