The Veggiest Beef and Vegetable Soup |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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This is a twist on a very easy beef and veggie soup recipe. A set it and forget it type of recipe. I recommend chopping the meat as small as possible to speed up the cooking of it. And dice the veggies small enough to eat with a spoon. Ingredients:
3 tablespoons vegetable oil |
1 lb sirloin steak, diced |
1 small yellow onion, diced |
4 cups vegetable broth |
4 cups tomato juice |
2 cups green cabbage, shredded |
2 cups collard greens, fresh and shredded |
1 large red bell pepper, diced |
1 large green bell pepper, diced |
1 large russet potato, diced (optional) |
salt, to taste |
pepper, to taste |
Directions:
1. Heat the oil over medium/high heat in a large soup pot, or dutch oven. Sear the diced steak, stirring often.
2. Add the onion and cook until tender.
3. Add the rest of the ingredients except the potatoes if you are using them.
4. Lower heat to medium/low and let simmer for at least 1 hour.
5. 3 or 4 hours is better to make sure the meat is very tender.
6. Add the potatoes about 30 minutes before you are ready to serve.
7. The soup is done when the meat and potatoes are tender.
8. Check for seasoning. Makes a great healthy lunch.
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