Vegetable Beef Soup
Ingredients
- 4 pounds boneless beef chuck
- ½ cup all-purpose flour
- 1½ teaspoons salt
- 1 teaspoons pepper
- ¼ cup cooking oil
- 2 cloves garlic -- minced
- 1 bay leaves
- 1 teaspoons dried thyme
- 3½ quarts water
- 32 oz cans tomato sauce
- 6 beef bouillon cubes
- 1 cup Ditalini Pasta
- 1 pounds potatoes; peel -- cube
- ¾ pounds carrots -- slice
- 1 medium onion-- chop
- 8 ounces frozen green beans
- 8 ounces frozen peas
Instructions
- Cut beef into ½ cubes.
- Toss beef with flour, salt and pepper
- In a large Dutch oven, brown the meat in batches in oil; drain and set aside.
- In large stockpot or soup kettle; add garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and pasta and beef.
- Bring to a boil.
- Reduce heat; cover and simmer for approximately 1 hour.
- Add veggies and bring to boil.
- Reduce heat; cover and simmer approximately 2 hours or until veggies and meat are tender.
- Remove bay leaves before serving.
Vegetable Beef Soup was last modified: April 8th, 2014 by