Vegetable Beef Soup

Vegetable Beef Soup
 
Author:
Recipe type: Soups
Cuisine: American
 
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
  1. Cut beef into ½ 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.
Vegetable Beef Soup was last modified: April 8th, 2014 by Chef