Vegetable Beef Soup Recipe
- cook TIME 1 hr
- prep TIME 5 mins
- total TIME 1 hr 5 mins
Ingredients (22)
- 26 oz lean chuck eye chunked
- 4 oz carrots cubed
- 4 oz potatoes cubed
- 4 oz onion diced
- 2 oz celery diced
- 2 oz corn
- 4 oz green peas
- 3 tbsp olive oil
- 1 tbsp garlic minced
- 2 tbsp unsalted butter
- 1 tsp Hunt’s tomato paste
- 1/2 cup tomatoes diced
- 1 1/2 tbsp all-purpose flour
- 4 cup unsalted chicken broth
- 1/2 tsp salt
- 1 bay leaf
- 1/2 tsp Italian seasoning
- 1/2 tsp oregano
- 1/2 tsp thyme chopped
- 1 tsp traditional Dijon mustard
- 1/2 tsp ground black pepper
- 2 tbsp parsley chopped
INSTRUCTIONS
In a large, heavy based pot, heat 3 tbsp olive oil over high heat until very hot. Brown 26 oz lean chuck eye for 3 minutes, then remove into a bowl and set aside.
Turn it down to medium heat, sauté 2 tbsp unsalted butter, 4 oz diced onion and 1 tbsp minced garlic for 1 minute.
Add 1 tsp tomato paste. Stir.
Add 1/2 cup diced tomatoes and keep stirring.
Add 2 oz celery, 4 oz potatoes, and 4 oz carrots. Stir for 2 minutes.
Stir in 1 1/2 tbsp all-purpose flour.
Return the browned beef to the pot along with 1/2 tsp salt, 1 bay leaf, 1/2 tsp Italian seasoning, 1/2 tsp oregano, 1/2 tsp thyme, 1/2 tsp ground black pepper and 1 tsp Dijon mustard. Stir.
Stir in 4 cup unsalted chicken broth and bring it to a medium simmer for 2 minutes. Then turn the heat down to low and simmer for an extra 45 minutes or until beef is tender.
Add 2 oz corn and 4 oz green peas last and cook for 5 more minutes.
Remove the pot from heat, and garnish with 2 tbsp freshly chopped parsley. Serve hot.