November 12, 2015
There are not a lot of soups that my youngest son, Will, really likes, but this beef vegetable soup is one of his favorites. He requested this soup the other day and, of course, I made it for him. He calls it the “vegetable soup with green beans in it”! Truthfully, I have not made this in some time and had some difficulty locating the recipe.
I love vegetable soup and this recipe is full of vegetables! Canned soup does not even begin to compare! It is loosely based on one I found in a magazine many years ago. It is made with stewing beef but cut into smaller pieces. The original recipe did not include onion, olive oil, pepper, salt, or a can of petite tomatoes added to the broth. The acidity from the tomatoes makes the meat very tender.
If you have fresh vegetables, they can easily be substituted for the frozen.
There were things omitted from the original recipe, like soy sauce and steak sauce and nutmeg. Why? Just didn’t think they were needed. Since the broth was taste tested throughout the process, those things just seemed unnecessary in my mind and through the tasting.
Canola oil was used in the original recipe and then strained from the meat after browning. Hello! There goes a lot of flavor in the trash! I am not a fan of canola oil. Don’t remove the olive oil. Olive oil is actually good for you, why not use it?
Beef Vegetable Soup
1-1/2 lbs. of stew meat, cut into small pieces
1 medium onion, chopped
olive oil for browning meat
32-ounce box of beef broth
14-1/2 oz can petite diced tomatoes
1 Tblsp. Worcestershire sauce
1-1/2 cups carrots
1 pound of baby potatoes, cubed with skins on
2 stalks of celery, chopped
1 tsp. garlic powder
2 tsp. salt
1/4 tsp. dried oregano
1/4 tsp pepper
1 cup baby peas
1 cup corn
1-3/4 cups frozen cut green beans (cooked in microwave for 4 minutes)
In a Dutch oven, brown the stew meat pieces until brown. Add the chopped onion and cook until transparent.
Add the beef broth, the Worcestershire, and the diced tomatoes. Heat to boiling, lower the heat and cover with a lid. Simmer for thirty minutes.
Add the carrots, potatoes, celery, garlic powder, salt, oregano, and pepper. Bring back to a boil, cover and simmer for an additional 15 minutes.
Add the peas, corn and the green beans, bring to a boil, cover, and cook for an additional five to ten minutes until the peas, corn, and green beans are done.
The recipe for this soup can also be found under Beef in the drop down menu for recipes or click here ► Beef Vegetable Soup for a printer-friendly download.
Although it takes a little while to cook, this recipe is very easy and not a lot of time is spent in preparation. Hopefully, this recipe for beef vegetable soup ‘with the green beans in it’ is soon one of your family’s favorites, too.