January 2, 2010
Vegetable Beef Soup
Florence
Course Soups
Cuisine American
- 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
Cut beef into 1/2 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.
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