Recipe of Super Quick Homemade Beef and Vegetable Soup

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, beef and vegetable soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Beef and Vegetable Soup is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Beef and Vegetable Soup is something which I have loved my entire life.

Try This Delicious Cream Of Asparagus Soup With A Side Of Bimbo® Flaxseed Bread! Whatever You Need, Whatever You Want, Whatever You Desire, We Provide. Tender chunks of beef and vegetables simmer in a combination of savory beef broth and tomato paste. The result is a homemade soup that's simply delicious.

To get started with this recipe, we have to first prepare a few ingredients. You can cook beef and vegetable soup using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Beef and Vegetable Soup:

1. Prepare 1 T oil
2. Take 12 oz boneless chuck steak, trimmed and chopped
3. Make ready 1 yellow onion, finely chopped
4. Make ready 2 cloves garlic, minced
5. Get 1 carrot, halved and sliced
6. Take 2 stalks celery, thinly sliced
7. Prepare 14.5 oz can diced tomatoes
8. Prepare 2 c low-sodium vegetable or beef stock
9. Get 1 bay leaf
10. Prepare 1 zucchini, halved and sliced
11. Make ready 1 c cabbage, shredded
12. Get 2 T chopped fresh parsley

When unexpected guests come to visit, this is one of my favorite recipes to prepare because it's ready in no time. —Ruby Williams, Bogalusa, Louisiana. Brown beef in batches, adding additional oil as necessary. Add onions to drippings; cook and stir until tender. Mix beef broth and beef stew meat in a large pot over medium heat.

Steps to make Beef and Vegetable Soup:

1. In large skillet, heat 2 tsp of oil. Brown beef then transfer to plate.
2. In large pot, heat 2 tsp oil. Cook onion and garlic until tender.
3. Add carrot and celery to the pot. Add in beef, tomatoes, stock, bay leaf and 2 cups water. Bring to boil, reduce heat and simmer 1 hour or until beef and veggies are tender. Add more water if soup is to thick.
4. Stir in zucchini and cabbage and cook 5 min. until tender. Discard bay leaf. Sprinkle with parsley and serve.

Add onions to drippings; cook and stir until tender. Mix beef broth and beef stew meat in a large pot over medium heat. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. Just before serving, add fresh parsley to pot. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface-it will pick up a lot of the fat.

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