August 6, 2014

Beef Vegetable Soup

It took me forever to find a recipe that was kinda what I was looking for as far as ingredients and flavor go. It then took months to finally perfect and come up with this recipe for beef vegetable soup. I don't like ground meat in my soup and I wan't a lot of FLAVOR! Then trying to balance the vegetables and what kinds to use.. it can be hard! So, I FINALLY came up with this recipe and again, another WINNER. Everyone here loves this one and it's the PERFECT soup for a fall/winter night! Definitely keep this one handy for the coming months :)

Beef Vegetable Soup

Recipe from: Payton Peoples
Serves 16! <-- huge batch of soup!

1tbsp olive oil
3lbs beef stew meat
16c cold water
1 (28oz) can diced tomatoes
1 medium onion, chopped
1tbsp italian seasoning
4 beef bouillon cubes
1tsp garlic powder
1tsp salt
1/2tsp ground pepper
1tbsp seasoning salt
1tbsp Worcestershire sauce
1tsp celery salt
2 bay leaves
1c carrots, sliced
1c celery, diced
1 (16oz) bag frozen green beans
1 (16oz) bag frozen black eyed peas
1 (16oz) bag frozen lima beans
1 (16oz) bag frozen corn kernels

Heat oil in large stock pot over medium heat. Place the meat in and cooke until browned on all sides. Remove the meat from the pot and drain the fat.

Place meat back into pot and add water, tomatoes, onions, italian seasoning, beef bouillon cubes, garlic powder, salt, pepper, seasoning salt, Worcestershire sauce, celery salt and bay leaves. Bring to boil over high heat. Cover the pot; reduce the heat so that the liquid simmers and cook for 2 hours. Add the remaining vegetables and return the soup to a boil, stirring occasionally. Reduce the heat and simmer for 45 minutes.

Serve in a bowl with your favorite hot sauce for some extra spice. Enjoy!

Need to print? I got you covered! Click here for the printable recipe.

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