Vegetable Beef Soup
- Total time
- 60 min
- Serves
- 8
- Cuisine
- American
Ingredients
- 1 pound beef stew meat (or sirloin cut in 1 inch cubes)
- 1 teaspoon salt (divided)
- 1/2 teaspoon pepper
- 1 large onion (diced)
- 2 carrots (diced)
- 3 celery stalks (diced)
- 3 cloves garlic (minced)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon all-purpose steak seasoning
- 2 russet potatoes (peeled and cubed)
- 32 ounces beef broth (low sodium)
- 32 ounces V8 juice or tomato juice
- 2 cups frozen mixed vegetables
- fresh parsley (garnish)
- 1/2 cup cooked barley (hull-less or regular)
Steps
- 1
Heat a large soup pot over medium-high heat. Spray with non-stick cooking spray or a little oil if you're not using a non-stick pan.
- 2
Sprinkle beef with half of the salt and pepper then add to hot pan. Sear beef on both sides, about 1-2 minutes per side, until nicely browned. Remove from pan with a slotted spoon and set aside.
- 3
Add diced onion, carrots, celery and garlic to the pan along with the remaining salt and pepper. Sauté until veggies soften, 6-8 minutes, stirring frequently. Stir in Worcestershire, thyme, steak seasoning and potato cubes. Cook for 1-2 more minutes, stirring occasionally.
- 4
Pour beef broth and V8 into the pan along with reserved beef cubes then bring to a boil. Stir in frozen vegetables then bring back to a boil.
- 5
Cover pot with a lid then reduce heat to low and simmer for 30 minutes before serving with fresh parsley. Add optional barley in.
Source: thelemonbowl.com·Own this recipe or photo? Request removal