Here is my favorite in the lineup of new soups I've been making lately.
I love a good, hearty vegetable beef soup and this one hits the spot for sure.
If you've been looking to make some delicious soups this fall and winter this one is a sure thing. It is packed full of juicy beef, potatoes, carrots, corn, and other veggies and is super simple to make.
I've made this twice in the last two weeks and everyone in the family loves it.
This soup is great for sending to work or school and if you don't already own one, I would suggest using a Hydro Flask Food Flask to keep your soups, stews, pastas, chili's, etc hot this winter. (No paid advertising here, lol, I just LOVE Hydro Flask)
Here's what you need:
2 Lb. boneless chuck roast, cubed into 1 inch pieces with as much fat removed as possible
2 Tbs. canola oil
2 Tbs. butter
3 Tbs. tomato paste, I use the squeeze tube kind
3 - 4 large carrots, peeled and sliced for soup
4 - 5 Yukon gold potatoes, diced into 1 inch pieces
2 cups frozen corn
3 celery stalks, diced
1/2 yellow onion, diced
3 garlic cloves, minced
3 Tbs. cooking sherry
2 tsp. kosher salt
fresh ground pepper
3 tsp. Italian seasoning
1/2 tsp. oregano
2 bay leaves
32 oz. low sodium beef broth
4 cups water
Cube and salt and pepper the beef.
In a large Dutch oven or stock pot heat the butter and oil on high.
Sear the meat until browned on all sides, about 5 minutes.
Add the diced onions and celery and cook until tender, about 5 minutes.
Add the seasonings and garlic and cook 1 minute, stirring constantly.
Add the tomato paste and stir.
Add the sherry and stir.
Add the beef broth, water, and bay leaves and stir until combined.
Cover and bring to a boil.
Reduce to a simmer and simmer for 30 minutes
Add the potatoes, carrots, and corn. Return to a simmer (covered) and simmer 20 minutes or until all are tender.
Remove the bay leaves before serving.
Mmm mmm on a cold day this soup will warm you through and through.
Serves - a lot!
Here's the handy printable - Vegetable Beef Soup