Is there anything better on a cold winter day than coming home to a piping hot bowl of delicious homemade soup?
Vegetable beef soup is one of my favorite things to make, especially on a weekend afternoon, when I’ll often do this while watching a game on TV. And one of the best parts is, a big pot of soup made on Sunday will give our busy family several meals for the week. Pair it with a biscuit or muffin, or a grilled sandwich, for a quick, nutritious weeknight dinner.
- 1/2 onion, chopped
- 1/4 head of cabbage, chopped
- 2 carrots, sliced
- 2 stalks of celery, chopped
- 2 cloves of garlic, finely chopped
- (1) 28 oz. can or crushed tomatoes
- (1) 32 oz. box of beef stock
- (2) 16 oz. packages of frozen mixed vegetables
- 1 tsp. dried thyme
- 1 tsp. dried basil
- 1 lb. stew beef/sirloin, cut into small pieces
- Grapeseed oil
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 tablespoons fresh parsley, finely chopped
- Heat about 2 tablespoons of oil in a 6-8 quart pot, on high heat.
- After oil is hot, brown beef on all sides. Remove from pot and set aside.
- Do not drain pot. Add a little more oil if needed; then add onions, carrots and celery, and sautee until onion starts to brown. Remove from pot and set aside with the beef.
- Add more oil if needed, and add cabbage to the pot. Sautee until limp. Add garlic, continuing to sautee for a few minutes.
- Add the beef, onions, carrots and celery back to the pot.
- Add the salt, pepper, thyme, basil, tomatoes, beef stock and frozen vegetables.
- Add water, enough to cover all ingredients by 1″ to 1.5″.
- Season to taste with more salt and pepper, if needed.
- Bring to a boil, then reduce heat to low. Cover and simmer 2 hours, stirring occasionally.
- After it’s done cooking, add parsley; stir.
Alternate methods: If using a pressure cooker, cook 40 minutes. If using a slow cooker, cook 6-8 hours.
Recipe by Keith Rogers
© Michelle Rogers, Inc.
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