Classic Beef Vegetable Soup
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 10 min.
Ready in
Ingredients
for
- Ingredients
- 2 Tbsps olive oil (or vegetable oil)
- 32 ozs boneless chuck steak (for roast)
- 8 cups cold water
- ¾ cup onions (peeled and chopped)
- 1 ½ Tbsps dried parsley
- 1 Tbsp beef Bouillon (granules)
- 1 ½ tsps Italian seasoning (to taste)
- 2 tsps garlic powder
- 2 tsps Black pepper
- salt (to taste)
- 1 ½ tsps Worcestershire sauce
- ½ tsp Celery salt
- 2 bay leaves
- 1 cup carrots (peeled and sliced)
- 1 cup Celery (washed and diced)
- 1 cup fresh Green beans (washed and sliced)
- 1 cup peas (fresh or frozen)
- 1 cup potatoes (washed and diced)
- 3 sprigs fresh parsley (chopped)
Preparation
Kitchen utensils
1 Egg piercer, 1 Small pot, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Tablespoon, 1 Pot mit Deckel, 1 Fine grater, 1 Salad spinner, 1 Slotted spoon, 1 Whisk, 1 Bowl
Preparation steps
1.
Heat the oil in a large skillet over medium heat. Add the roast and cook until browned on both sides; approximately 5 minutes per side. Remove the roast from the skillet and cut it into bite size pieces; trim and discard any fat.
2.
Place the beef in a large stockpot. Add the water, onions, dried parsley, bouillon, dried Italian dressing, garlic powder, salt, pepper, Worcestershire sauce, celery salt, and bay leaves. Bring to a boil over high heat. Cover and reduce the heat to a simmer, and cook for 1 1/2 to 2 hours, or until the beef is very tender.
3.
Add the vegetables and return the soup to a boil. stirring frequently. Reduce the heat and simmer for 25-35 minutes. Just before serving, check the seasoning, season with salt and pepper if necessary, add fresh chopped parsley.
4.
Using a ladle divide between bowls. Serve.
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