Vegetable Beef Soup
Jan 27, 2019 21:02:02 GMT -5
Post by Shoshanna on Jan 27, 2019 21:02:02 GMT -5
Vegetable Beef Soup
This Vegetable Beef Soup is a hearty combination of beef and lots of vegetables. Perfect for a cold winter night, this soup is comforting, healthy and totally delicious!
Prep Time: 15 minutes
Cook Time: 2 hours 50 minutes
Total Time: 3 hours 5 minutes
Servings: 8
Ingredients
2 lbs stewing beef or chuck roast, cut in 1 inch cubes
8 cups water
3 tbsp olive oil
1 large onion chopped
2 carrots chopped
2 stalks celery chopped
1 tsp salt or to taste
1/2 tsp pepper or to taste
3 tbsp tomato paste
14.5 oz diced tomatoes (1 can)
1 beef bouillon or 2 tbsp vegeta
1 cup cauliflower florets
1 small zucchini chopped
1/4 cup lemon juice freshly squeezed
1 large egg beaten
1/4 cup parsley chopped
Instructions
Cook the beef: Add the beef and water to a large pot. Bring to a boil over medium high heat. Once the broth starts to boil, remove all the impurities from the top. If you don't, you'll get a cloudy dark soup, instead of a nice clear broth.
Reduce to a simmer, cover the pot and cook for about 1 1/2 to 2 hours. You need to cook this until the beef is tender. Once the beef is done remove it from the broth, keep the broth.
Saute veggies: In a large Dutch oven, heat the olive oil over medium high heat. Add the onion, carrots, celery and saute until tender, about 5 minutes. Season with salt and pepper. Stir in the tomato paste and the diced tomatoes. Add the beef bouillon or vegetable.
Add beef, cauliflower and simmer: Add the cauliflower and cooked beef to the pot. Add the beef broth (from cooking the beef) and stir. Bring to a boil, then turn down the heat to a simmer and cook for about 30 minutes.
Add Zucchini, lemon juice and cook for 10 more minutes: Stir in the zucchini and lemon juice. Cook for another 10 minutes or until the zucchini is tender.
Add egg: Pour the egg mixture into the soup and quickly stir. You will notice the soup thickening up a bit, the egg will cook instantly.
Garnish and serve: Garnish with parsley and serve with sour cream and pickled hot peppers.
Notes
If you watch the video, you'll notice I cooked my beef in an instant pot to speed up the cooking process. If you have an instant pot, cook it for 20 minutes on the meat or manual setting.
link
This Vegetable Beef Soup is a hearty combination of beef and lots of vegetables. Perfect for a cold winter night, this soup is comforting, healthy and totally delicious!
Prep Time: 15 minutes
Cook Time: 2 hours 50 minutes
Total Time: 3 hours 5 minutes
Servings: 8
Ingredients
2 lbs stewing beef or chuck roast, cut in 1 inch cubes
8 cups water
3 tbsp olive oil
1 large onion chopped
2 carrots chopped
2 stalks celery chopped
1 tsp salt or to taste
1/2 tsp pepper or to taste
3 tbsp tomato paste
14.5 oz diced tomatoes (1 can)
1 beef bouillon or 2 tbsp vegeta
1 cup cauliflower florets
1 small zucchini chopped
1/4 cup lemon juice freshly squeezed
1 large egg beaten
1/4 cup parsley chopped
Instructions
Cook the beef: Add the beef and water to a large pot. Bring to a boil over medium high heat. Once the broth starts to boil, remove all the impurities from the top. If you don't, you'll get a cloudy dark soup, instead of a nice clear broth.
Reduce to a simmer, cover the pot and cook for about 1 1/2 to 2 hours. You need to cook this until the beef is tender. Once the beef is done remove it from the broth, keep the broth.
Saute veggies: In a large Dutch oven, heat the olive oil over medium high heat. Add the onion, carrots, celery and saute until tender, about 5 minutes. Season with salt and pepper. Stir in the tomato paste and the diced tomatoes. Add the beef bouillon or vegetable.
Add beef, cauliflower and simmer: Add the cauliflower and cooked beef to the pot. Add the beef broth (from cooking the beef) and stir. Bring to a boil, then turn down the heat to a simmer and cook for about 30 minutes.
Add Zucchini, lemon juice and cook for 10 more minutes: Stir in the zucchini and lemon juice. Cook for another 10 minutes or until the zucchini is tender.
Add egg: Pour the egg mixture into the soup and quickly stir. You will notice the soup thickening up a bit, the egg will cook instantly.
Garnish and serve: Garnish with parsley and serve with sour cream and pickled hot peppers.
Notes
If you watch the video, you'll notice I cooked my beef in an instant pot to speed up the cooking process. If you have an instant pot, cook it for 20 minutes on the meat or manual setting.
link
