Homemade Vegetable Beef Soup

It’s January, snowfall is inward the forecast for this weekend, in addition to I’m inward the mood for a giant pot of Homemade Vegetable Beef Soup!  My mom e'er made soup land I was growing up.  Mom kept a sealed container inward the freezer in addition to whenever she had a tiny flake of leftover vegetables or tomatoes, she would seat it inward the bucket in addition to salve it for the side past times side fourth dimension she made soup.

 

Many years agone when I went out on my own, this was a recipe I had to have.   I’ve tweaked it a flake over the years and think this is the best yet!  This recipe makes A LOT of soup.  Many freezer containers were filled in addition to the crusty breadstuff sliced.  Yum!

 

 

I cannot get to count the times I’ve made this soup over the years.  Each fourth dimension it sense of savor only a piffling different, but inward a expert way.  The recipe is easily adaptable to whatever vegetables you lot accept on hand.  The broth is rich in addition to tomatoey alongside enough of herbs in addition to flavor.

 

Print

Homemade Vegetable Beef Soup

Prep Time

30 mins

Cook Time

4 hrs

Total Time

4 hrs 30 mins

 

A identify unit of measurement favorite for years in addition to years. It makes a lot of soup but freezes beautifully.

Course:

Soup

Author: Tricia

Ingredients

• 
  1
  small chuck roast,
  cut inward seize alongside teeth sized pieces, fatty discarded
  


• 
  2
  medium cloves garlic,
  minced
  


• 
  2
  tablespoons
  olive oil
  


• 
  32
  ounces
  beef broth,
  low sodium
  


• 
  26
  ounces
  beef stock,
  low sodium
  


• 
  1
  (14.5-ounce) tin Stewed Italian styled tomatoes
  


• 
  1
  (14.5- ounce) tin diced tomatoes alongside basil in addition to garlic
  no salt
  


• 
  1
  (19-ounce) tin of Progresso Tomato Basil Soup
  


• 
  1
  (28-ounce) tin of crushed tomatoes alongside Italian Herbs
  


• 
  1
  teaspoon
  seasoned salt
  


• 
  2
  bay leaves
  


• 
  1
  tablespoon
  Herbes de Provence
  


• 
  1
  teaspoon
  dried oregano
  


• 
  1
  teaspoon
  dried parsley
  


• 
  1
  teaspoon
  dried basil
  


• 
  Freshly soil pepper
  


• 
  1
  large onion,
  chopped
  


• 
  4
  or five fresh carrots, peeled in addition to chopped
  


• 
  2
  potatoes, peeled in addition to chopped
  


• 
  1
  zucchini,
  chopped
  


• 
  6
  ribs of celery,
  chopped
  


• 
  1
  (16-ounce) pocketbook frozen light-green beans
  


• 
  1
  (14.5-ounce) pocketbook frozen corn
  


• 
  1
  (14.5-ounce) pocketbook frozen peas
  


• 
  Add H2O if needed upwards to ii cups
  

Instructions

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


2. 
   
   Season to sense of savor alongside all seasonings listed.
   
   


3. 
   
   Cover in addition to simmer land preparing the fresh vegetables. Slice in addition to cutting celery, carrots, potatoes, onion in addition to zucchini in addition to add together to meat. Simmer most 1 hour.
   
   


4. 
   
   Stir inward all frozen vegetables in addition to simmer for ii hours or until vegetables are cooked.
   
   


5. 
   
   Discard bay leaves in addition to banking concern gibe the seasoning.
   
   


6. 
   
   Freezes rattling well.
   
   

Thanks in addition to then much for stopping by!

Tricia

Source: savingdessert.com