My Homemade Vegetable Beef Soup recipe makes a pot full of soul-warming goodness that's a great option for a chilly evening.
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 8servings
Ingredients
1poundbeefstew beef, oxtails, short ribs
2tablespoonscooking oil
1large onionroughly chopped
2ribsceleryroughly chopped
4cupspotatoes in bite-size pieces
1cupcarrot slices
14.5ouncescanned diced tomatoes with their juice
14.5ouncescanned cut green beans with their juice
1quartbeef broth or stock
1teaspoonmustard seed
1teaspooncelery seed
1tablespoonsalt
1teaspoonground black pepper
Wateras needed
Instructions
Cut the beef into bite-sized pieces (if using oxtails leave them whole and remove the meat from the bones before serving). Heat the oil in a very large dutch oven. Add the beef and cook until browned.
Add the onion, celery, potatoes, carrots, tomatoes and green beans. Add the beef broth and enough water to cover all the vegetables.
Add the mustard seed, celery seed, salt, and pepper. Stir well.
Bring to a boil. Reduce heat to a simmer. Cover and cook for 1 hour or longer.
Notes
Allow the soup to cool completely and then store the leftovers in a tightly closed container in the refrigerator for up to three days. It may also be frozen for up to three months.
To make in the slow cooker, brown the beef and then transfer it along with all the remaining ingredients to a slow cooker. Cook for 4 to 6 hours on low.