Beef and Vegetable Soup. Buy Groceries at Amazon & Save. Discover hundreds of ways to save on your favorite products. For my first ever beef vegetable soup it actually came out pretty good.

The thing that sets this beef soup recipe apart from the rest is the broth. It's slightly thickened so it's more like a thinnish gravy. It's infused with herb flavour and also gets an extra depth of flavour from the secret ingredient: red wine. You can cook Beef and Vegetable Soup using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Beef and Vegetable Soup

You need 1 kg of stewing beef on the bone, cut into 5cm cubes.
Prepare 1 of large onion, chopped.
It's 1 of medium tomato, diced.
You need 1 of medium turnip, chopped into 0,5-1cm cubes.
Prepare 1 of medium potato, chopped into 0,5-1cm cubes.
Prepare 1 of medium carrot, chopped into 0,5-1cm cubes.
It's 1 stalk of celery with leaves, diced.
Prepare 1 of leek, cut in half and then sliced.
It's 2 liters of chicken stock.
Prepare 0,5 liter of water.
You need 250 ml of dry soup mix, soaked for 30 minutes.
You need 1/4 cup of parsley, chopped.
Prepare 50 ml of olive oil.
Prepare to taste of salt and pepper.

Loved it because I used this as a"sample" and created my own. Looking for a comforting and filling soup to warm up your dinner table on chilly winter nights? This homemade vegetable beef soup recipe combines beef stew meat with traditional frozen vegetables to create a hearty meal the whole family will enjoy. Soup from scratch requires making stock from bones, chopping vegetables and an all day simmer.

Beef and Vegetable Soup instructions

Preheat a big pot on the stovetop to medium high heat.
Lightly season beef with salt and pepper. Brown in the pot with half of the olive oil. You might have to do this in 2-3 batches. Set the beef aside..
In the same pot add the remainder of the olive oil and brown the onions for about 5 minutes. Add the tomato and fry for a further 2 minutes.
Put the beef back in the pot with the stock and water. Bring to the boil, then simmer for 1,5 hours over a medium low heat, covered. Stirring every 15 minutes.
Now add everything else including salt and pepper. Excluding the parsley. Bring to the boil and simmer for 1 hour covered. Stirring every 15 minutes. Cook for a further 30 minutes uncovered..
Stir in the parsley and remove from heat. Let it rest for 30 minutes before serving..

First, choose ground beef, a quick-cooking, but hearty, meat option. Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Place the ground beef, onion, and garlic into a skillet over medium heat. Remove beef bones and bay leaves from broth. Skim and discard fat from broth.