Categories
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Vegetable Beef Soup |
Tips: For quick beef stock, dilute 1 bouillon cube in 4 cups water, or use a can of beef consomme made up to that quantity with water. Alternatively, you can use all water and add 1 tsp salt.
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Prep Time: 10 min
Cook Time: 2 hrs 10 min
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Yield:6-8
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INGREDIENTS: |
| 1 lb |
stewing steak ( chuck or desired cut of beef) |
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| 1 lb 12 oz |
canned chopped tomatoes in juice |
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| 2 |
onions, finely chopped |
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| 2-3 |
garlic cloves, finely chopped |
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| 3 |
carrots, diced |
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| 2 |
celery stalks, sliced |
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| 5 1/2 oz |
green cabbage, thinly sliced |
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| 1 |
bay leaf |
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DIRECTIONS:
- Trim all visible fat from the steak and cut into 1/2in cubes. Put into a large pan with the tomatoes, onions, garlic, carrots, celery, cabbage, bay leaf, allspice, thyme, marjoram, and water.
- Bring to a boil over medium-high heat, skimming off any foam that rises to the surface. Stir in the stock, reduce the heat, and regulate it so that the soup boils very gently. Season to taste with salt and pepper.
- Cook, partially, covered, for 1 hour, stirring occasionally.
- Add the green beans, peas, and corn. Continue cooking for an additional hour, or until the meat and vegetables are very tender.
- Taste and adjust the seasoning, if necessary. Ladle into warmed bowls and serve immediately.
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