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My review
Garden Fresh Vegetable Beef Soup
Brooke Taylor
"Soup is the ultimate comfort food for a cold night. This is a great way to get your daily vegetables and even my picky kids loved it! This version of vegetable beef soup uses a tomato-based broth with chunky fresh vegetables and herbs."
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Ingredients
6 h 30 m servings 205 calsOriginal recipe yields 14 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Heat vegetable oil in a large stockpot over medium heat.
- Put flour into a wide, shallow dish. Dredge beef chunks in flour to coat.
- Cook beef in hot oil until completely browned, 3 to 5 minutes. Add beef stock, hot water, green beans, tomato sauce, stewed tomatoes, carrots, potatoes, corn, celery, onion, peas, beef bouillon granules, parsley, bay leaves, thyme, chili powder, and black pepper to stockpot; stir, place a cover on the stockpot, and reduce heat to medium-low.
- Cook soup at a simmer, stirring periodically, for about 6 hours.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 205 calories; 6.6 g fat; 24 g carbohydrates; 13.7 g protein; 26 mg cholesterol; 429 mg sodium. Full nutrition
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Reviews
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5/5/2013
Nice soup! I omitted the oil and put everything in the crock pot on low for 8 hours. I also added some cabbage that I needed to use. Very comforting on a chilly day! Thanks for the recipe, e...
9/13/2013
This is a great way to use vegetables you may have in your home. It is so flavorful:) Yummy! I also used leftover roast so that worked wonderfully.
5/1/2016
We cannot stop raving about this soup. It is so good I am actually writing my first all recipes review for it. We made this with some very minor changes: I am very finicky about tomatoes so I ex...