Quick And Easy Beef & Vegetable 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.
- 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. this can also be made in the crock pot. if using raw meat I would sear/brown first.
- For Crock Pot: cut the veggie's back about 1/4 each if you want it more brothy. I had to cut the liquid back as it wouldn't all fit in the 6qt. crock pot. so it was 40 ounces beef broth, and 1 cup water, (that is for me to cut sodium) I didn't add salt to the dish since there was enough for me. I also had to let it cook for 6 hours on high to get it done. But it was GOOD!
People Who Like This Dish 7
- semi00 Nowhere, Us
- DebbyJean York, Pennsylvania
- MissyKitty Newark, California
- LindsayB Western, NY
- BuonAppetito Queens, New York
- Semigourmet53 Duluth, Georgia
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
I made this wonderful soup and it really hit the spot. I made as directed and I wouldn't change a thing. This recipe is a keeper.
pattydrake in loved it
Reviews & Comments 0
-
All Comments
-
Your Comments