Easiest Way to Make Ultimate Vegetable Beef Soup
Hello everybody, it is John, welcome to our recipe site. Today, we're going to make a distinctive dish, How to Prepare Ultimate Vegetable Beef Soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Vegetable Beef Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegetable Beef Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must first prepare a few components. You can cook Vegetable Beef Soup using 12 ingredients and 6 steps. Here is how you can achieve that.
Hearty soup ideal for cold winter meals. However, I grew up eating this in the summer with vegetables fresh from the garden. I've eaten many bowls of this soup at my grandmother's table during summer months while barning tobacco.
Ingredients and spices that need to be Prepare to make Vegetable Beef Soup:
- 1 lb stew beef
- 1 onion, chopped
- 3 stalks celery
- 3 small carrots, chopped
- 3 white potatoes, small diced
- 3 ears corn, cut off cob
- 1 cup frozen baby Lima beans
- 1 small can lesueur peas
- 1 can green beans
- 1 can petite diced tomatoes
- 24 oz's V8 juice
- to taste Salt and Pepper
Instructions to make Vegetable Beef Soup
- Cut stew beef into bite sized cubes. Brown in saute pan and transfer to a large stock pot.
- Add carrots, celery and onions to saute pan and cook until tender. Transfer to stock pot with beef.
- Add just enough water to cover and simmer until beef is tender. Keep an eye on the water level and add more if necessary.
- Add potatoes, corn and lima beans to stock pot. Add additional water to cover. Cook over medium heat until potatoes start to get tender.
- Add remaining ingredients and salt and pepper to taste. Simmer 20-30 minutes. Enjoy!
- NOTE: Beef and vegetables can be browned in the stock pot. I just prefer the saute pan. NOTE: One pound of ground beef can be substituted for beef stew with the same delicious results.
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