Old Fashioned Vegetable Beef Soup

 

We are soup lovers here at the cottage, and this recipe is one of my favorites. This recipe has a rich beef base with all the seasons of the beef. Fresh vegetables are then sauteed' and simmered in a wonderful soup broth complete with fresh herbs. This soup freezes really well and can be ready to serve in a short time. Perfect for a busy day. 

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How To Make Old Fashioned Vegetable Beef Soup

We start with sauteing our well seasoned beef.

Remove the beef to a holding platter and set aside. In the same pot begin to sauté the carrots, celery, onions and garlic in the beef juices.

Saute' until the carrots are just tender. 

Add the red potatoes,  tomatoes, zucchini, okra and corn. Continue to cook on medium low heat.

Add the cooked beef back to the soup mix, stir well.

Add the remaining liquid and fresh herbs.

Place the lid on the dutch oven and cook on medium low.

The soup is finished. Serve it hot or let it cool to room temperature. Refrigerate overnight and freeze in containers for up to 3 months.

Recipe

Yield: 12

Author: Miz Helen's Kitchen

Old Fashioned Vegetable Beef Soup

A perfect old fashioned blend of beef, fresh herbs and vegetables. Delicious simplicity.

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds chuck cut into cubes
• 2 onions, chopped medium
• 2 cups celery, chopped
• 4 medium carrots, scrubbed and chopped
• 3 cloves garlic
• 5 small red potatoes, skin on quartered
• 3 cups okra, chopped
• 2 cups whole kernel corn
• 2 cups tomatoes skinned, chopped with juice
• 3 small zucchini, chopped
• 2 teaspoon salt, dividedI
• 2 teaspoon pepper,divided
• 2 teaspoons oregano
• 2 tablespoons dried parsley
• 2 teaspoons dried thyme leaves
• 2 sprigs of fresh rosemary or 3 teaspoons dried rosemary
• 3 cups beef broth

Instructions

1. Generously salt and pepper the beef. In a heavy dutch oven heat the vegetable oil and brown the beef, then remove it to a holding platter and set aside.
2. In the same pot in the beef drippings saute the onions, garlic, carrots, and celery. Saute until the onions are clear and the carrots are tender. Add the potatoes, okra, and corn, then continue to cook on medium low heat, stirring all along.
3. Add the tomatoes with juice and zucchini stir in well. Add the remainder salt and pepper, oregano, parsley,thyme and rosemary.
4. Last stir in the beef broth, stir well, add water to make sure the vegetables are covered. Place the lid on the dutch oven and cook the soup for about 30 to 45 minutes until the potatoes are tender. Simmer until ready to serve hot.

Notes

This soup freezes well for up to 3 months.

Created using The Recipes Generator

This Soup Is Ready To Serve!

A perfect old fashioned blend of beef, fresh herbs and vegetables.

Sure hope you enjoy the soup!

Often times the more simple foods that are made with the freshest of ingredients are the very best and this soup is one of those creations. Thanks so much for stopping by to spend some time with us today and we sure hope you will come back to see us real soon!

Peace and Joy 

Miz Helen

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