Hearty Beef Vegetable Soup (Right From Scratch)
Recipe: #22389
January 06, 2016
Categories: Roast Beef, Beef Chuck, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Canned Tomatoes, Kosher Meat, Beef Dinner, more
"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."
Ingredients
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.