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Beef Vegetable Soup
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Brief Description
Hearty soup!
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Main Ingredient
Various vegetables; Lean stew meat
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Category: Soups
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
*For spicier stew, substitute 1 10-oz. can tomatoes w/ green chiles and 1 14.5-oz. can diced tomatoes.
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Posted By: mamakjking
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Posted On: Oct 16, 2013
Number of Servings:
Ingredients:
- 1 whole - Medium yellow onion
- 1 whole - Poblano pepper
- 3 stalks - Large stalks celery
- 2 tablespoons - Olive oil Divided use
- 1 cups - Corn (frozen or fresh)
- 1 cans - 28-0z. Can diced tomatoes See note below
- 1 tablespoons - Steak Seasoning (such as McCormick's Grill Mates Montreal Steak)
- 1 pounds - Lean stew meat
- - Salt, to taste
- - Pepper, to taste
- 1 packages - 32-0z. pkg. beef broth
- 1 packages - 8-oz. pkg. slice baby bella mushrooms
- 4 whole - Medium red potatoes
- 3 whole - Large carrots
Directions:
1. Chop potatoes, carrots, onion, poblano pepper and celery in medium-size pieces.
2. Over medium heat, heat 1 T. olive oil in Dutch oven or soup pot until shimmering. Add potatoes, carrots, onion, poblano pepper, celery and corn. Saute vegetables over medium heat for min., stirring frequently.
3. Add diced tomatoes and steak seasoning, maintaining medium heat. Stir occasionally.
4. In a separate pan, brown stew meat in pan in remaining 1 T. olive oil, which has been heated. Add salt and pepper to taste. Note that the seasoning contains salt and pepper so you may need less than you might think.
5. Add browned stew meat and rendered juice to vegetable mixture and simmer 15-20 min. The acid in the tomatoes will help to further tenderize the lean meat.
6. Add beef broth and sliced mushrooms.
7. Bring soup to boil, then reduce heat to low and simmer for 1 hour or longer.
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