Beef Soup Series – Part 3: Hearty Beef Vegetable Soup
You can never have too many soup recipes, so give Beef Soup Series – Part 3: Hearty Beef Vegetable Soup a try. This recipe makes 14 servings with 224 calories, 14g of protein, and 7g of fat each. For $1.74 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of tomato paste, bell pepper, beef stock, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for Autumn. 2188 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. It is brought to you by A Family Feast . It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 93%, this dish is super. Try Beef Soup Series – Part 2: Beef and Barley Soup, Beef Soup Series – Part 4: Hamburger Soup, and Beef Soup Series – Part 1: Brown Stock for similar recipes.
Servings: 14
Preparation duration: 30 minutes
Cooking duration: 75 minutes
Ingredients:
3 ounce baby spinach
1 pound chuck beef cut into small pieces (or use the cooked beef that is leftover from making your brown stock)
2 quarts brown stock (see recipe here),or canned beef stock
1 cup cabbage chopped
1 14-ounce can white beans drained and rinsed
1 cup carrots diced
½ cup celery diced
1 11-ounce can kernel corn drained
1 teaspoon dried thyme
2 tablespoons extra virgin olive oil
1 clove garlic minced
½ cup green beans roughly chopped
2 6-ounce cans of V-8 juice
½ cup leeks diced
1 cup onions diced
Pepper as needed
½ cup red wine
Salt as needed
1 14-ounce can diced tomato
1 6-ounce can tomato paste
½ cup white turnip diced
2 cups water
1 cup white potato diced
Equipment:
dutch oven
frying pan
Cooking instruction summary:
In a 10-quart pot or Dutch oven, heat olive oil over medium high heat.Place beef in oil and sear on all sides. Do not crowd pan so cook in batches.Add onion, celery, carrots and leeks and saut for 3-5 minutes until vegetables are slightly tender.Add garlic and cook one more minute.Add tomato paste and cook an additional minute then add dried thyme.Add V-8 and red wine to deglaze pan. Cook for one additional minute scraping up any brown bits from bottom of pan.Add brown stock and water and bring to a boil. Reduce to simmer, and cook for one hour.Add diced tomatoes, cabbage, turnip and green beans and bring to a boil. Reduce heat and simmer for 10 minutes.Add potato, spinach, corn and white beans and bring back to a boil. Simmer for five more minutes or until potato is cooked.Adjust with salt and pepper if needed.
Step by step:
1. In a 10-quart pot or Dutch oven, heat olive oil over medium high heat.
2. Place beef in oil and sear on all sides. Do not crowd pan so cook in batches.
3. Add onion, celery, carrots and leeks and saut for 3-5 minutes until vegetables are slightly tender.
4. Add garlic and cook one more minute.
5. Add tomato paste and cook an additional minute then add dried thyme.
6. Add V-8 and red wine to deglaze pan. Cook for one additional minute scraping up any brown bits from bottom of pan.
7. Add brown stock and water and bring to a boil. Reduce to simmer, and cook for one hour.
8. Add diced tomatoes, cabbage, turnip and green beans and bring to a boil. Reduce heat and simmer for 10 minutes.
9. Add potato, spinach, corn and white beans and bring back to a boil. Simmer for five more minutes or until potato is cooked.Adjust with salt and pepper if needed.
Nutrition Information:
covered percent of daily need
