Classic Beef Vegetable Soup

Name: Classic Beef Vegetable Soup
Total time: 3 h 10 min
Yield: 10
Ingredients: 2 Tbsps olive oil (or vegetable oil); 32 ozs boneless chuck steak (for roast); 8 cups cold water; 0.75 cup onions (peeled and chopped); 1.5 Tbsps dried parsley; 1 Tbsp beef Bouillon (granules); 1.5 tsps Italian seasoning (to taste); 2 tsps garlic powder; 2 tsps Black pepper; salt (to taste); 1.5 tsps Worcestershire sauce; 0.5 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)

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Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 3 h. 10 min.

Ready in

Ingredients

for

servings

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)

How healthy are the main ingredients?

carrot Green beans potato onion Celery olive oil

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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

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.

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.

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.

Using a ladle divide between bowls. Serve.