Vegetable Beef Soup

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Vegetable Beef Soup

  • 4 pounds boneless beef chuck
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoons pepper
  • 1/4 cup cooking oil
  • 2 cloves garlic — minced
  • 1 bay leaves
  • 1 teaspoons dried thyme
  • 3 1/2 quarts water
  • 32 oz cans tomato sauce
  • 6 beef bouillon cubes
  • 1 cup Ditalini Pasta
  • 1 pounds potatoes; peel — cube
  • 3/4 pounds carrots — slice
  • 1 medium onion– chop
  • 8 ounces frozen green beans
  • 8 ounces frozen peas
  1. Cut beef into 1/2 cubes.
  2. Toss beef with flour, salt and pepper
  3. In a large Dutch oven, brown the meat in batches in oil; drain and set aside.
  4. In large stockpot or soup kettle; add garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and pasta and beef.
  5. Bring to a boil.
  6. Reduce heat; cover and simmer for approximately 1 hour.
  7. Add veggies and bring to boil.
  8. Reduce heat; cover and simmer approximately 2 hours or until veggies and meat are tender.
  9. Remove bay leaves before serving.
Soups
American