Best Beef and Vegetable Soup
- Replies 17
It is the season for a good nutritious soup.
This is one of my personal favourites. I've been making it once a week and as you see different vegetables each time. Sometimes I make it thicker packed with vegetables and other times not as much
I often leave out the corn due to my youngest daughter not liking corn
I often make my own stock but homebrand purchased stock is good. I have been using Maggie Beer stock but is expensive.
Homemade beef stock
2kg soup bones
2 stalk celery cut in 3
1 large carrot unpeeled and cut in half
1 onion peeled left whole
2 Bay leaves
2 ripe tomatoes
cut in 1/4s
small bunch of parsley
1 teaspoon of salt n pepper
4 litres of water
METHOD
1. In a large pot add a little oil. Add beef bones and brown
2. Add all other ingredients and bring to the boil. Then turn down low and place lid on pot and simmer for 3 .
3. Strain and discard bones and vegetables. Great to use in soups and casseroles
Note
I usually make the day before and let everything sit in the pot overnight before I strain it
Can be frozen for upto 3 months. Place un freezable containers and freeze.
To use simply take out the night before and put in fridge.
This is one of my personal favourites. I've been making it once a week and as you see different vegetables each time. Sometimes I make it thicker packed with vegetables and other times not as much
Ingredients
- 600g beef stew meat eg chuck steak
- 2 1/2 Tbsp olive oil, divided
- Salt n ground pepper to taste
- 1 large onion chopped
- 3 medium chopped carrots
- 3 celery stalks chopped
- 2 minced garlic cloves
- 8 cups beef broth or chicken broth ( see notes)
- 2 x 400g cans diced tomatoes
- 1 1/2 tsp dried basil
- 1 tsp oregano
- 1/2 tsp tyme
- 400g potatoes ( around 3 potatoes) chopped into 3/4-inch cubes
- 375g chopped green beans (trim ends first)
- 1 1/2 cups frozen corn kernels
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Instructions
- Heat 1 Tbsp olive oil in a large pot over medium-high heat.
- Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through.
- Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.
- Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.
- Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 60 minutes.
- Add potatoes and beans then continue to simmer, covered, 60 minutes
- Pour in corn and peas and simmer until heated through, about 15 minutes. Stir in parsley and serve warm.
Notes
I often leave out the corn due to my youngest daughter not liking corn
I often make my own stock but homebrand purchased stock is good. I have been using Maggie Beer stock but is expensive.
Homemade beef stock
2kg soup bones
2 stalk celery cut in 3
1 large carrot unpeeled and cut in half
1 onion peeled left whole
2 Bay leaves
2 ripe tomatoes
cut in 1/4ssmall bunch of parsley
1 teaspoon of salt n pepper
4 litres of water
METHOD
1. In a large pot add a little oil. Add beef bones and brown
2. Add all other ingredients and bring to the boil. Then turn down low and place lid on pot and simmer for 3 .
3. Strain and discard bones and vegetables. Great to use in soups and casseroles
Note
I usually make the day before and let everything sit in the pot overnight before I strain it
Can be frozen for upto 3 months. Place un freezable containers and freeze.
To use simply take out the night before and put in fridge.
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