WHAT SPICES GO IN VEGETABLE BEEF SOUP RECIPES

SOUTH YOUR MOUTH: CLASSIC VEGETABLE BEEF SOUP

South Your Mouth: Classic Vegetable Beef Soup image

A tried-and-true recipe with tender chunks of beef in a thick, savory stock and all your favorite vegetables.

Provided by Mandy Rivers | South Your Mouth

Number Of Ingredients 19

Ingredients

3 lbs. beef chuck or stew meat
6 tablespoons olive oil, divided
2 cups diced carrots
2 cups diced celery
1 large onion, diced
1/4 cup flour (optional – see notes)
3 cups beef broth
4 beef bullion cubes
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 14-oz cans petite diced tomatoes
1 14-oz can baby lima beans
1 14-oz can corn
1 14-oz can cut green beans
3 cups diced peeled potatoes
1 teaspoon salt
1 tablespoon sugar (optional – see notes)

Steps:

Cut beef into small cubes then season well with salt and pepper to taste.
Drizzle olive oil in the bottom of a soup pot or dutch oven then heat on high (just enough oil to coat the bottom of the pot). Sear beef in 2-3 batches (do not overcrowd the pan) over high heat until nicely browned. Remove beef to a bowl then set aside.
Add 4 tablespoons olive oil, carrots, celery and onion to the pot then cook over medium heat for 5 minutes. Mix in flour (if using) then continue cooking for an additional 5 minutes.
Add broth, bullion cubes, garlic, Italian seasoning, thyme, pepper, all canned vegetables (undrained, with juices) and seared beef.
Reduce heat to low, cover, then cook for 2 hours or until beef is very tender. DO NOT let the soup come to a full, rolling boil.
Add potatoes and salt, then continue cooking for 20-30 minutes or until potatoes are tender.
Taste for seasoning then add more salt and/or spices to taste if desired.
Stir in sugar, remove from heat then let rest, uncovered, for at least 30 minutes.

SOUTH YOUR MOUTH: CLASSIC VEGETABLE BEEF SOUP

South Your Mouth: Classic Vegetable Beef Soup image

A tried-and-true recipe with tender chunks of beef in a thick, savory stock and all your favorite vegetables.

Provided by Mandy Rivers | South Your Mouth

Number Of Ingredients 19

Ingredients

3 lbs. beef chuck or stew meat
6 tablespoons olive oil, divided
2 cups diced carrots
2 cups diced celery
1 large onion, diced
1/4 cup flour (optional – see notes)
3 cups beef broth
4 beef bullion cubes
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 14-oz cans petite diced tomatoes
1 14-oz can baby lima beans
1 14-oz can corn
1 14-oz can cut green beans
3 cups diced peeled potatoes
1 teaspoon salt
1 tablespoon sugar (optional – see notes)

Steps:

Cut beef into small cubes then season well with salt and pepper to taste.
Drizzle olive oil in the bottom of a soup pot or dutch oven then heat on high (just enough oil to coat the bottom of the pot). Sear beef in 2-3 batches (do not overcrowd the pan) over high heat until nicely browned. Remove beef to a bowl then set aside.
Add 4 tablespoons olive oil, carrots, celery and onion to the pot then cook over medium heat for 5 minutes. Mix in flour (if using) then continue cooking for an additional 5 minutes.
Add broth, bullion cubes, garlic, Italian seasoning, thyme, pepper, all canned vegetables (undrained, with juices) and seared beef.
Reduce heat to low, cover, then cook for 2 hours or until beef is very tender. DO NOT let the soup come to a full, rolling boil.
Add potatoes and salt, then continue cooking for 20-30 minutes or until potatoes are tender.
Taste for seasoning then add more salt and/or spices to taste if desired.
Stir in sugar, remove from heat then let rest, uncovered, for at least 30 minutes.

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