Beef Vegetable Soup Recipe

Name: Beef Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb. boneless beef, cubes; 1 tsp. salt; 6 c. water (hot); 2 Tbsp. beef flavor base; 1 tsp. dry thyme; 1 c. onion, diced; 1 c. carrots, cut diagonal; 1/4 c. tomato ketchup; 1 Tbsp. brown sugar; 1/2 tsp. pepper; 1/4 c. vegetable oil; 1/4 c. hard or all-purpose flour; 3 c. canned tomatoes, chopped (undrained); 2 bay leaves; 1 tsp. dry basil; 2/3 c. celery ribs, cut diagonal; 1 c. potatoes, cubed; 2 Tbsp. Worcestershire sauce; 2 tsp. salt; 2/3 c. green peas, cooked

Servings: persons

3 lb. boneless beef, cubes
1 tsp. salt
6 c. water (hot)
2 Tbsp. beef flavor base
1 tsp. dry thyme
1 c. onion, diced
1 c. carrots, cut diagonal
1/4 c. tomato ketchup
1 Tbsp. brown sugar
1/2 tsp. pepper
1/4 c. vegetable oil
1/4 c. hard or all-purpose flour
3 c. canned tomatoes, chopped (undrained)
2 bay leaves
1 tsp. dry basil
2/3 c. celery ribs, cut diagonal
1 c. potatoes, cubed
2 Tbsp. Worcestershire sauce
2 tsp. salt
2/3 c. green peas, cooked

1
Place beef in heated oil in heavy sauce kettle.
2
Sprinkle with salt.
3
Cook until beef is brown.
4
Sprinkle with flour.
5
Stir. Cook for 5 minutes over medium heat.
6
Add water, tomatoes, beef flavor base, bay leaves, thyme and basil.
7
Bring to a boil; reduce heat.
8
Cover and simmer for 30 minutes.
9
Add onion, celery, carrots, potatoes, ketchup, Worcestershire sauce, brown sugar, salt and pepper.
10
Bring to boil and reduce heat.
11
Cover and simmer for 20 minutes or until beef and vegetables are tender.
12
Remove bay leaves.
13
Sprinkle peas over stew and serve with biscuits or steamed rice.

1259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 lb. boneless beef, cubes, 1 tsp. salt, 6 c. water (hot), 2 Tbsp. beef flavor base, and more.

Yes, Beef Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Vegetable Soup

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