Recipes beef vegetable soup
This veal Recipes beef vegetable soup is made with tender slices of meat, lots of vegetables and potatoes, in tomato broth over low heat. Eat enough in a pot that is perfect for a cold night!
There is nothing happier than a good soup. My family loves Mexican chicken soup, hamburger soup, and this easy but satisfying beef soup. This vegetable soup is also a great way for kids to cook!
Ingredients for Recipes beef vegetable soup:
- 1 tb olive oil.
- 2 pounds of beef stew.
- The taste of salt and pepper.
- 2 cup chopped onion.
- 3 open carrots, cut in half, and sliced.
- 2 cut celery sticks.
- 2 tsp roasted garlic.
- 28 ounce canned tomatoes are not drained,
- Italian baking 1/2 teaspoons.
- 1 bay leaf,
- 6 cups of beef stock.
- Open 2 cups of Rust Potatoes and cut into 1/2 inch pieces.
- 1/2 cup frozen corn.
- 1/2 cup frozen peas.
- Cut 3/4 cup frozen green beans.
- 2 tablespoons chopped parsley.
Instructions for Recipes beef vegetable soup :
Add olive oil to a moderate pan and over medium heat. For taste, season the meat that stewed boiled with salt and pepper.
Put half the meat in the pan in a single layer. Cook for 4 minutes on each side on a golden brown.
Repeat the process with the remaining meat. Place the beef on a plate and cover it to warm.
Add the celery to the pan onions, and carrots. Cook for 4-5 minutes or until softened. Cook for 30 seconds after adding garlic.
Add the meat to the pot with tomatoes, Italian seasonings, bay leaves, and meat broth. Carry a light flame.
Boil for 60 minutes or until the meat is tender.
Add the potatoes to the pot and cook for 20 minutes or until tender.
Add the corn, peas, and green beans. Bake for 5 minutes. Soup to taste with salt and pepper.
Remove the bay leaf. Sprinkle with parsley and serve.
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