Yummy Beefy Vegetable Soup |
|
 |
Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
|
This is fabulous for a cool fall evening or winter dinner. IT doesnt take long to make it, and it tastes wonderful. My kids love it and ask for it often. I often buy marked-down roast/steaks in order to make this, as I am not familiar with cuts of meat and I have yet to buy something that isnt tender when the soup is completed. Ingredients:
3 lbs beef roast or 3 lbs steak |
2 (16 ounce) packages frozen mixed vegetables |
1 (16 ounce) package frozen peas |
1 (16 ounce) package frozen corn |
1 (14 ounce) can diced tomatoes (or 2-3 freshly diced tomatoes) |
48 ounces beef stock |
48 ounces tomato juice |
1 1/2 minced garlic cloves |
1/2 teaspoon salt |
1 teaspoon pepper |
1 large diced onion |
2 -3 tablespoons olive oil |
8 ounces potatoes (frozen) (optional) |
Directions:
1. In an 8 quart pot:
2. add olive oil, salt, pepper, garlic, onions. Cook over medium heat until onions are slightly tender.
3. Add beef (previously cut into bite size pieces) cook until almost done. Keep the broth from the meat (it will help to flavor the soup),
4. add beef broth, tomato juice and all frozen vegetables along with diced tomatos at this time.
5. Allow soup to simmer for 2-3 hours as this will allow time to reduce and for the soup to flavor the meat/vegetables.
6. frozen diced potatoes can be added the last 30 minutes of cooking time.
|
|