Hearty Vegetable Beef Soup Oh So Flavorful Recipes

Steps:

• 1. I use pre-roasted chuck roast for this soup because of its texture and flavor. When you get a piece of beef on the spoon you can savor it. You could use any beef of your choice, Even hamburger. But -- I've stated my choice. Nicely cubed.
• 2. I chill the cooked roast overnight so that it can be cubed nicely.
• 3. You can prepare in a large soup kettle or the crock pot. I like the convenience of the crock pot.
• 4. Add the three cans of beef broth to the crock pot. Cube the beef. Add all other ingredients. Cook on high for one hour. then on low for 2 to 3 hours. Use salt and pepper lightly, and adjust near end of cooking time. I'm a low salt cook. Folks can add salt and pepper when served.
• 5. If you are fond of certain veggies use more of them. If you want a tomato based soup add the can of tomato sauce at the start. It's delicious with or without the tomato sauce. You could pick two or so of the options.
• 6. Serve with a nice French or Italian Bread or Baguette. Serve and enjoy. This freezes well. It is hearty enough that a little additional water or beef broth can be added when reheating from the freezer to make up for the ingredients absorbing the broth.
• 7. Enjoy!! Happy Cooking, Gary
• 8. NOTE: The reserved juices from the roast with fats removed is an excellent addition, However I usually use the juices for gravy for the roast beef dinner or for hot beef sandwiches. To de-fat the juices chill in the fridge and the fats will congeal on top and can be removed easily.The remaining stock is loaded with flavor and would be an excellent addition to the soup.

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven, brown beef in oil. Stir in the tomatoes, tomato sauce, vinegar, Worcestershire sauce, garlic and oregano. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender.

Steps:

• Shred beef with two forks; transfer to a Dutch oven. Add the tomatoes, vegetables, water and salt. Bring to a boil. , Stir in pasta. Reduce heat; simmer, uncovered, for 15 minutes or until flavors are blended and pasta is tender.

Steps:

• In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pot. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.