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Recipe of the Week: Hearty Vegetable Beef Soup

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This is a perfect recipe for a mid-week meal. Simply toss all ingredients into a slow cook in the morning and when you arrive home from work dinner is ready. Soups are great for using vegetables put away in the summer with no need to defrost frozen vegetables. When freezing summer vegetables I will often throw a handful or two of each veggie into a gallon bag and mark it soup, ready to use when the mood strikes. This is a simple and delicious soup that goes great with a crusty sour dough bread and fresh salad.

Hearty Vegetable Beef Soup

 1 (2 to 3 pound) beef roast, trimmed and cubed
2 tablespoons oil
2 cups water
4 cups beef broth
2 cups diced tomato
1 medium onion, diced
2 stalks celery, diced
1 can navy beans, rinsed and drained
4 -6 cups vegetables of choice (our favorites include: lima beans, corn, peas, green beans, carrots and cabbage)
3 cloves garlic, minced
2 tablespoons chopped parsley
1 tablespoon chopped oregano
1 teaspoon black pepper
1 ½ teaspoon salt or to taste

Place beef in slow cooker. Pour in water and broth. Add tomato, onion, celery, beans and rest of vegetables. Stir in garlic, parsley, oregano, salt and pepper.

If using a slow cooker, cook on low for 8 hours.

On stove top, bring to a boil over high heat. Once boiling cover and reduce heat, keeping liquid simmering. Cook for 2 hours or until meat is tender.

Tips- This recipe can be adjusted to be a beef noodle soup by adding 1 cup of egg noodles or pasta of choice after finished cooking. Just bring soup back up to a boil and stir in pasta. Boil until pasta is tender.