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Jennifer’s Favorite Vegetable Beef Soup

I created this soup based on inspiration from several recipes, I took what I liked from each discarded what I didn’t, and added a few items that I craved. Now I have what I believe to be the best vegetable beef soup!

Jennifer’s Favorite Vegetable Beef Soup

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Recipe by Jennifer Course: Main CoursesCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

1

hour 
Cooking time

2

hours 
Calories

502

kcal

I created this soup based on inspiration from several recipes, I took what I liked from each discarded what I didn’t, and added a few items that I craved. Now I have what I believe to be the best vegetable beef soup!

Ingredients

  • 3 lbs boneless beef chuck roast, cut into bite sized pieces

  • 1 tbsp olive oil

  • 1 tbsp Worcestershire sauce

  • 1 tsp Cavender’s Greek Seasoning

  • 1/2 cup red wine

  • 2 cans / 14 oz each beef broth

  • 2 cans / 12 oz each V8 vegetable juice

  • 4 cups water

  • 1 onion, chopped

  • 2 celery stalks with leaves, chopped

  • 4 carrots, peeled and sliced

  • 4 red potatoes, peeled and cubed

  • 6 cloves of garlic, minced

  • 2 cups green cabbage, chopped

  • 1 can / 14 oz corn, drained

  • 1 can / 14 oz green beans, drained

  • 1 can / 14 oz stewed tomatoes, undrained and chopped

  • 1 zucchini, chopped

  • 2 tsp beef bouillon

  • 2 tsp dried basil

  • 1 tsp dried oregano

  • 1/2 tsp salt

  • 1/2 tsp freshly ground black pepper

  • 2 bay leaves

  • 1/2 tsp sugar

  • 2 tbsp Heinz Ketchup (I recommend organic)

  • 1 pinch thyme

  • 1 dash Tabasco (optional)

  • 2 tbsp fresh minced parsley

Directions

  • Heat olive oil in a large stock pot.
  • Add the meat, sprinkling with Greek seasoning and Worcestershire sauce.
  • Brown the meat on all sides.
  • Add red wine and deglaze the pot, stirring in all the brown bits on the bottom, let the wine reduce by half.
  • Add the chopped onion, celery, and carrots. Salute for 5 minutes.
  • Add minced garlic, salute for 1 minute longer.
  • Add in all other ingredients, stir well.
  • Bring to a boil, then cover and reduce the heat down to a simmer.
  • Let simmer covered with the lid slightly ajar, stirring occasionally, for 2 hours, or until the meat is very tender.
  • Serve, enjoy!

Notes

  • This soup is very versatile, and you can make changes to suit your tastes.
  • You can use a 16 oz. package of frozen mixed vegetables instead of the canned corn and green beans.
  • You can make beef barley soup by adding 1/2 cup of rinsed pearl barley with all the other ingredients.
  • You can add in 1/2 cup of cooked alphabet letter pasta at the end of cooking time.
  • You may need to add more water to get the soup to your preferred consistency. I usually end up adding 1-2 cups more.
  • I like using chuck roast best, but you can also use chuck shoulder or beef stew meat. I have even used London broil (thick-cut round steak) before and it came out good.

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Nutrition Facts

12 servings per container

Serving Size1 servings


  • Amount Per ServingCalories502
  • % Daily Value *
  • Total Fat 11.1g 18%
    • Saturated Fat 3.3g 17%
  • Cholesterol 102mg 34%
  • Sodium 615mg 26%
  • Potassium 1691mg 49%
  • Total Carbohydrate 59.4g 20%
    • Dietary Fiber 10.6g 43%
    • Sugars 12g
  • Protein 44.9g 90%

  • Calcium 4%
  • Iron 153%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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