My Illinois Grandmothers Hearty Beef and Vegetable Soup Recipe

Name: My Illinois Grandmothers Hearty Beef and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil or 3 tablespoons bacon drippings; 1 12 lbs boneless beef chuck, trimmed of excess fat and cut in 1-inch cubes; 2 large yellow onions, halved lengthwise and each half sliced 1/4 inch thick; 4 medium celery ribs, trimmed and sliced 1/4-inch thick (include some tops); 4 large garlic cloves, smashed and skins removed; 2 large whole bay leaves (preferably fresh); 1 quart beef broth or 1 quart vegetable broth or 1 quart chicken broth; 1 (14 1/2 ounce) candiced tomatoes with their liquid; 1 cup cold water (about); 1 teaspoon salt, to taste; ½ teaspoon fresh ground black pepper, to taste; 4 medium potatoes, peeled and cut into 1/2-inch cubes; 12 lb peeled baby carrots; 2 cups coleslaw mix (packaged mix); ¼ cup coarsely chopped fresh parsley

Servings: persons

3 tablespoons vegetable oil or 3 tablespoons bacon drippings
1 12 lbs boneless beef chuck, trimmed of excess fat and cut in 1-inch cubes
2 large yellow onions, halved lengthwise and each half sliced 1/4 inch thick
4 medium celery ribs, trimmed and sliced 1/4-inch thick (include some tops)
4 large garlic cloves, smashed and skins removed
2 large whole bay leaves (preferably fresh)
1 quart beef broth or 1 quart vegetable broth or 1 quart chicken broth
1 (14 1/2 ounce) candiced tomatoes with their liquid
1 cup cold water (about)
1 teaspoon salt, to taste
½ teaspoon fresh ground black pepper, to taste
4 medium potatoes, peeled and cut into 1/2-inch cubes
12 lb peeled baby carrots
2 cups coleslaw mix (packaged mix)
¼ cup coarsely chopped fresh parsley

1
Heat oil in a large Dutch oven over med-high heat until ripples appear on pan bottom, 1 1/2 to 2 minutes.
2
Brown beef in two batches, allowing about 10 minutes per batch and lifting each to a bowl as it browns.
3
Add onions, celery, garlic, and bay leaves to pot and saute, stirring often, until limp, 6-8 minutes.
4
Return beef to pot along with accumulated juices, add broth, tomatoes, water, salt, and pepper, and bring to a boil.
5
Adjust heat so liquid bubbles slowly, cover, and simmer 1 1/2 hours.
6
Add potatoes, carrots, slaw mix, and if liquid seems skimpy, a little more water.
7
Cover and simmer until meat and vegetables are tender, 40-45 minutes.
8
Discard bay leaves, taste for salt and pepper, and adjust as needed.
9
Mix in parsley, ladle into heated large soup plates, and serve with chunks of crusty country bread.

1015

kcal

Calories

Fat

192

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 15 ingredients. The key ingredients include: 3 tablespoons vegetable oil or 3 tablespoons bacon drippings, 1 12 lbs boneless beef chuck, trimmed of excess fat and cut in 1-inch cubes, 2 large yellow onions, halved lengthwise and each half sliced 1/4 inch thick, 4 medium celery ribs, trimmed and sliced 1/4-inch thick (include some tops), and more.

Yes, My Illinois Grandmothers Hearty Beef and 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.

My Illinois Grandmothers Hearty Beef and Vegetable Soup

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