hone for a substantial yet sound meal , this classic soup broth packed with protein and spirit .
Jake Sternquist
Comforting and delicious , our vegetable - beef soup is a traditional stock load with tender chunks of meat , vegetable , and spice — ideal to enjoy alongside a slice ofcorn breador a piece ofbaguetteto soak up every last drop !
Credit:Jake Sternquist
To get the most of this classic repast , you ’d want to front for chuck roast , cubed heart , beef stew , grub articulatio humeri , and even costa - steak — these cut of inwardness will provide magnificence and depth to the soup , and if you tenderize it to the idol , you ’ll have chunks of beef that tear apart easily . With that read , give the kernel plenty of meter to embrown and decent slow Captain James Cook to avoid any toughness .
stiff veggies , like white potato and carrot , lend grain to the soup , piddle it extra - filling . The key for firmer , yet melt - in - the - lip vegetables relies on the variety of broth you ’re using — beef in this subject — and simmer time ( remember , the longer it cooks , the better the taste ) .
Ingredients
1½lb.boneless kick chuck roast , cubed , orbeef sweat meat
1Tbsp.cooking oil
4(14 - oz.)cansbeef stock
Credit:Jake Sternquist
1tsp.dried oregano , demolish
½tsp.dried marjoram , crushed
¼tsp.ground black capsicum pepper plant
Credit:Jake Sternquist
2bay leaves
2cupschopped , peeled tomato(2large ) or1(14.5 - oz.)candiced tomatoes , undrained
1(10 - oz.)pkg.frozen whole meat corn
Credit:Jake Sternquist
1½cupcubed , peeled potatoes(2medium )
1cupfrozen foreshorten gullible edible bean
1cupsliced carrot(2medium )
Credit:Jake Sternquist
1cupsliced celery(2stalks )
½cupchopped onion(1medium )
Directions
Brown Meat
In a 6- to 8 - quart Dutch oven brownish center , half at a time , in live oil ; drain rich . recall all meat to Dutch oven .
Add Broth and Simmer
evoke in beef broth , oregano , winter sweet , Piper nigrum , and bay foliage . Bring to simmering ; reduce heating . Simmer , covered , for 1 hour .
Skim Fat
Discard bay leaves . If necessary , skim fat .
Add Vegetables
Stir in tomato , corn , potato , immature beans , Daucus carota sativa , celery , and onion .
Finish the Soup
Return to boiling ; reduce heat . Simmer , cover , about 25 minutes more or until vegetables are tender . make water 8 servings ( 13 cups ) .
How to Store Vegetable Beef Soup
A big pot of this vegetable - kick soup is as meal - prep friendly as it come — lease it cool down before store in a blind drunk container for up to 3 years . you’re able to also freeze it for up to 2 months .
Recipe Explainer : Old - fashioned boeuf stewis quite different from this recipe — as it check broth , you ’ll desire to stop up with enough liquid to cover your chunks of meat and veggies . Now , if it ’s too thin , you may add a tablespoon of flour or clavus amylum to a cup of ardent broth or water , break up , and stir the mixture into the big pot of soup to thicken it to your liking .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tell you how much a nutrient in a food serve contributes to a day-after-day diet . 2,000 nutritionist’s calorie a day is used for universal nutrition advice .
Credit:Jake Sternquist
