Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Beef and Vegetable Soup


Description

Tender and hearty chunks of beef slow cooked in a fire roasted tomato based broth. Beef and Vegetable Soup is a quick and easy meal that will warm you up during the cold winter months.


Scale

Ingredients

2 1/2 lbs beef, London Broil or Top Round, cut into 2” chunks

4 cups tomatoes, crushed, fire-roasted

4 cups beef broth, low sodium

4 cups chicken broth, low sodium

4 cups potatoes, peeled, diced into 2” chunks

2 cups carrots, peeled, diced or baby carrots

1 cup red onion, diced into chunks

1 cup white onion, diced into chunks

1 cup celery, diced

1/4 cup garlic, minced

2 tablespoons creole seasoning

1 tablespoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1/2 tablespoon paprika

extra virgin olive oil

all purpose flour to coat beef

crusty bread

hot rice


Instructions

  1. Mix seasoning blend together and set aside.
  2. Rinse beef, pat dry, place into a large bowl.
  3. Coat beef with olive oil and 3 tablespoons of seasoning blend, mix well.
  4. Lightly coat beef in 1 cup of flour that has been seasoned with around 2 teaspoons of seasoning blend.
  5. Heat about 1/2 cup of extra virgin olive oil in a pan over medium heat. Add the beef and brown in batches around 2 minutes per side.
  6. Repeat until all the beef has been browned and transferred to a plate.
  7. Add more oil if needed to the same pan, add all of the vegetables minus the potatoes.
  8. Season the vegetables with 1 tablespoon of seasoning blend, mix well, and saute for about 5 minutes.
  9. Add the beef, tomatoes, remaining spices, and broth back to the pan. Bring mixture to a boil. Simmer for about 1 1/2-2 hours, stirring occasionally, or until the beef is fork tender. Add more broth during cooking if needed.
  10. Add the potatoes the last thirty minutes of cooking.
  11. Serve with crusty bread for dipping, over hot rice if desired.

Notes

I used a russet potato for this soup. Red baby potatoes work just as well. You would only have to dice them in half. I don’t peel my potatoes when I use red potatoes. Also, fingerling potatoes work very well too.

Keywords: Beef and Vegetable Soup, Soup, Vegetable Beef Soup, Slow Cooker Soup, Vegetable Soup,