Recipe Details
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Beef Vegetable Soup
Description: This hearty beef vegetable soup recipe is healthy, easy to make, and tastes fantastic.
Category: Soups
Servings: 6
Servings: 6
Prep Time: 10 mins
Cook Time: 30 mins
Cook Time: 30 mins
Notes: Modified this recipe from here: https://www.inspiredtaste.net/37646/vegetable-soup-recipe/
Ingredients
• 3 tablespoons olive oil
• 2 cups chopped onion (1 medium)
• 1 ½ cups chopped carrot (3 to 4 carrots)
• 1 ½ cups chopped celery (2 to 3 stalks)
• 2 tablespoons tomato paste
• 4 teaspoons minced garlic (4 cloves)
• 3/4 teaspoon ground fennel seed
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt, plus more to taste
• 1/8 to 1/4 teaspoon crushed red pepper flakes
• 1 (15-ounce) can diced tomatoes with their liquid
• 6 cups beef broth
• 1/2 can frozen peas
• 3 to 4 heaped cups chopped or shredded cabbage
• 1/2 cup mushrooms
• 1/2 can of corn
• Some beef to throw in
• Cilantro
Instructions
1) Heat the oil in a stockpot pot over medium heat. Add the onions, carrots, celery, and tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
2) Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
3) Pour in the canned tomatoes and their juices as well as the stock/broth.
4) Add the mushrooms, cabbage, beef, cilantro, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
5) Simmer for 20 minutes or until the beef, and other vegetables are tender. Add the peas and corn, and cook for five more minutes.
6) Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or lemon juice). Taste and season with more salt, pepper or vinegar. Serve.
2) Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
3) Pour in the canned tomatoes and their juices as well as the stock/broth.
4) Add the mushrooms, cabbage, beef, cilantro, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
5) Simmer for 20 minutes or until the beef, and other vegetables are tender. Add the peas and corn, and cook for five more minutes.
6) Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or lemon juice). Taste and season with more salt, pepper or vinegar. Serve.