Tuesday, January 21, 2020

Homemade Vegetable Beef Soup

 snowfall is inward the forecast for this weekend Homemade Vegetable Beef Soup


It’s January, snowfall is inward the forecast for this weekend, in addition to I’m inward the mood for a giant pot of Homemade Vegetable Beef Soup!  My mom e'er made soup land I was growing up.  Mom kept a sealed container inward the freezer in addition to whenever she had a tiny flake of leftover vegetables or tomatoes, she would seat it inward the bucket in addition to salve it for the side past times side fourth dimension she made soup.


 


 snowfall is inward the forecast for this weekend Homemade Vegetable Beef Soup


Many years agone when I went out on my own, this was a recipe I had to have.   I’ve tweaked it a flake over the years and think this is the best yet!  This recipe makes A LOT of soup.  Many freezer containers were filled in addition to the crusty breadstuff sliced.  Yum!


 


 


 snowfall is inward the forecast for this weekend Homemade Vegetable Beef Soup


I cannot get to count the times I’ve made this soup over the years.  Each fourth dimension it sense of savor only a piffling different, but inward a expert way.  The recipe is easily adaptable to whatever vegetables you lot accept on hand.  The broth is rich in addition to tomatoey alongside enough of herbs in addition to flavor.


 



 snowfall is inward the forecast for this weekend Homemade Vegetable Beef Soup








 snowfall is inward the forecast for this weekend Homemade Vegetable Beef Soup


Print


Homemade Vegetable Beef Soup




Prep Time

30 mins




Cook Time

4 hrs




Total Time

4 hrs 30 mins


 



A identify unit of measurement favorite for years in addition to years. It makes a lot of soup but freezes beautifully.



Course:

Soup



Author: Tricia




Ingredients




  • 1
    small chuck roast,
    cut inward seize alongside teeth sized pieces, fatty discarded


  • 2
    medium cloves garlic,
    minced


  • 2
    tablespoons
    olive oil


  • 32
    ounces
    beef broth,
    low sodium


  • 26
    ounces
    beef stock,
    low sodium


  • 1
    (14.5-ounce) tin Stewed Italian styled tomatoes


  • 1
    (14.5- ounce) tin diced tomatoes alongside basil in addition to garlic
    no salt


  • 1
    (19-ounce) tin of Progresso Tomato Basil Soup


  • 1
    (28-ounce) tin of crushed tomatoes alongside Italian Herbs


  • 1
    teaspoon
    seasoned salt


  • 2
    bay leaves


  • 1
    tablespoon
    Herbes de Provence


  • 1
    teaspoon
    dried oregano


  • 1
    teaspoon
    dried parsley


  • 1
    teaspoon
    dried basil


  • Freshly soil pepper


  • 1
    large onion,
    chopped


  • 4
    or five fresh carrots, peeled in addition to chopped


  • 2
    potatoes, peeled in addition to chopped


  • 1
    zucchini,
    chopped


  • 6
    ribs of celery,
    chopped


  • 1
    (16-ounce) pocketbook frozen light-green beans


  • 1
    (14.5-ounce) pocketbook frozen corn


  • 1
    (14.5-ounce) pocketbook frozen peas


  • Add H2O if needed upwards to ii cups





Instructions




  1. Brown the chopped chuck roast inward olive crude until browned on all sides. Add the garlic in addition to sauté for a minute. Add canned tomatoes, soup in addition to broths.



  2. Season to sense of savor alongside all seasonings listed.



  3. Cover in addition to simmer land preparing the fresh vegetables. Slice in addition to cutting celery, carrots, potatoes, onion in addition to zucchini in addition to add together to meat. Simmer most 1 hour.



  4. Stir inward all frozen vegetables in addition to simmer for ii hours or until vegetables are cooked.



  5. Discard bay leaves in addition to banking concern gibe the seasoning.



  6. Freezes rattling well.









Thanks in addition to then much for stopping by!


Tricia


Source: savingdessert.com


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