Quick And Easy Vegetable Beef Soup
From Semigourmet53 8 years agoIngredients
- 1 pound ground beef, stew meat, or leftover pot roast shopping list
- 1 large onion, chopped about 1 to 1 ½ cups shopping list
- 2 cloves garlic, minced shopping list
- ½ medium sized head green cabbage, chopped shopping list
- 1 cup fresh celery chopped shopping list
- 1 can no salt added whole kernel corn, drained, or 1 ¼ cups fresh or frozen shopping list
- 1 can no salt added green beans, drained, or 1 ¼ cups fresh or frozen shopping list
- 1 can no salt added sliced carrots, drained, or 1 ¼ cups fresh or frozen shopping list
- 2 fresh russet potatoes, cut into 1 inch cubes, about 1 ½ to 2 cups shopping list
- 2 32 ounce containers low sodium beef broth shopping list
- 2 tablespoons better than bouillon beef base shopping list
- Salt and pepper to taste shopping list
- 1 tablespoon dried Italian seasoning shopping list
How to make it
- 1. In large stock pot, brown ground beef (see notes if not using ground beef) with onion and garlic. Season lightly with salt and pepper. once browned and cooked completely, remove as much fat as possible.
- 2. In same pot, add broth, cabbage, celery, potatoes, and any fresh vegetables you are using along with beef base and Italian seasoning. Bring to a simmer. Cook until potatoes and veggies are tender. Then add any canned veggies you are using. Let warm through and taste and adjust seasoning. Salt and pepper to taste.
- Serving size: 2 cups
- Notes: If using Stew meat, season and brown in stock pot before adding onion. If using leftover pot roast, cut into bite size pieces and add the last 30 minutes of cooking time. If using something tougher like a flank steak I would add at the beginning to help tenderize the meat more.
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