Julia's Vegetable Beef Soup Recipe
Delicious and comforting homemade vegetable beef soup is perfect on those chilly evenings. Leftovers are great too!
Servings: 1 Pot of Soup
Calories: 184kcal
Ingredients
- 1 tsp Olive Oil
- 1 Tbs Butter
- 1 c Chopped Celery
- 1 c Chopped Carrots
- 1 large Onion diced
- 1 Russet Potato peeled and diced
- 1/2 c of chopped cabbage
- 1 Bell Pepper the color of your choice, diced
- 4 c of Beef Stock
- 3 c Water use more if needed
- 1/3 c Orzo Pasta
- 1/2 tsp Dried Thyme if you have fresh use it
- 1 Bay Leaf
- 2 Tbs Died Parsley if you have fresh use it
- 1 large Can of Diced Tomatoes plus the juices
- 1 Can of Corn drained
- 1 Can of Green Beans drained
- 1 Can of Black Eyed Peas drained
- Salt & Pepper to taste
- Beef Bullion Cube optional, for extra beefy richness
Instructions
- Begin by adding the olive oil and butter to a dutch oven or soup pot over medium heat. When the butter melts, add the fresh vegetables, herbs and seasonings. Saute the vegetables 5-6 minutes.
- Next, add the beef and saute 2-3 minutes until it begins to brown.
- Next, add the stock, bullion and water and stir to combine.
- Next, add the pasta and bring the soup to a boil then reduce the heat to a simmer. Cover and simmer for 30 minutes.
- Next, add the canned vegetables and stir to combine. Cover with a lid and allow the soup to simmer for 1 hour. Serve hot.
Recommended Products
Notes
Use whatever vegetables that you like and have on hand.
Nutrition
Serving: 1 | Calories: 184kcal | Carbohydrates: 27g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 373mg | Fiber: 5g | Sugar: 9g