Beef Cooking Recipes Soups & Stews

Vegetable Beef Soup

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Vegetable Beef Soup

Florence
Print Recipe
Course Soups
Cuisine American

Ingredients
  

  • 4 pounds boneless beef chuck
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoons pepper
  • 1/4 cup cooking oil
  • 2 cloves garlic -- minced
  • 1 bay leaves
  • 1 teaspoons dried thyme
  • 3 1/2 quarts water
  • 32 oz cans tomato sauce
  • 6 beef bouillon cubes
  • 1 cup Ditalini Pasta
  • 1 pounds potatoes; peel -- cube
  • 3/4 pounds carrots -- slice
  • 1 medium onion-- chop
  • 8 ounces frozen green beans
  • 8 ounces frozen peas

Instructions
 

  • Cut beef into 1/2 cubes.
  • Toss beef with flour, salt and pepper
  • In a large Dutch oven, brown the meat in batches in oil; drain and set aside.
  • In large stockpot or soup kettle; add garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and pasta and beef.
  • Bring to a boil.
  • Reduce heat; cover and simmer for approximately 1 hour.
  • Add veggies and bring to boil.
  • Reduce heat; cover and simmer approximately 2 hours or until veggies and meat are tender.
  • Remove bay leaves before serving.

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