Rocking Beef Vegetable Soup
From sheracj 13 years ago
- 1 - 3 hrs to make
- Serves 4+
This soup has been used in my family for years. My dad originally would make it and then I tweaked it to where mine is better. :) This is by far the easiest thing to make for a big gathering. I have used it at football parties at my house. Read more I even cooked this and brought it out to the stables for everyone to enjoy. This soup is very flexible in that you can alter the ingredients to cater to any guest’s taste. Plus it freezes great so you can enjoy it again! See less
Ingredients
- 1 -2 lbs of lean ground beef (You can even use deer hamburger meat) shopping list
- 2 cans of tomato sauce shopping list
- 1 can of petite diced tomatoes with sauce shopping list
- 1 box of Swanson’s beef broth shopping list
- 1 onion – coarsely chopped shopping list
- 3 whole carrots – chopped into 1 – 2 inch pieces shopping list
- 3 celery stalks – chopped into 2 inch pieces shopping list
- 3 potatoes with skin - cut into medium sized cubes shopping list
- 1 can of corn – drained (salt or no salt added) shopping list
- 1 can of peas – drained (any type will do) shopping list
- 2 tablespoons Lawry’s seasoning salt shopping list
- 2 tablespoons each of salt and pepper shopping list
- 2 teaspoons of chili powder shopping list
- 2 cups of sweet red wine shopping list
- 2 cups of hot water shopping list
- Shredded cheddar cheese shopping list
- French bread shopping list
How to make it
- • Depending on the size pot you will use depends on the amount of meat you will need to brown. If you are using a 6 – 8 quart stockpot, then you will only need 1lb of meat. If you are using a stockpot larger than 8 quarts, then use two and add more veggies.
- • Place meat in skillet and season with 1 tablespoon of the salt, pepper, and Lawry’s. 1 teaspoon of chili powder and 1 cup of sweet red wine.
- • Drain meat once brown.
- • Place meat, veggies, sauce, tomatoes, beef broth, hot water and rest of wine in stockpot. (If I use a large stockpot, I make sure I have an extra box of broth and one more can of tomato sauce. Then fill the rest with water.)
- • Sprinkle with remaining salt, pepper, Lawry’s, and chili powder
- • Bring the soup to a boil, stirring often.
- • Once the soup is at a boil, bring down to medium heat and cover. You will need to stir often and taste the broth. Add more seasoning as needed. Add more chili powder sparingly or you will have a soup that is too strong for your guests.
- • Let the soup cook on medium heat for 2 hours. Again stirring often so veggies don’t burn on the bottom. If you notice the broth level drop, add more of the broth or water. Then drop the temperature down to medium-low.
- • After 2 hours, taste soup to see if flavor is well blended. If not cook for 1 more hour. Again it depends on the amount of seasoning you have added during the cooking process as well as the amount of ingredients.
- • Once the soup is done, serve with shredded cheese and French bread.
- QUICKNESS NOTE: Want the soup faster. Use two cans of Homestyle Vegall instead of fresh veggies. Then cook for an hour.
- • Enjoy!
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