Homemade Vegetable Beef Soup
Homemade Vegetable Beef Soup
Servings: 6
Calories: 353kcal
Ingredients
- 1 tbsp Oil Avocado or Olive
- 1 lb Beef Stew Meat
- 3 ribs Celery sliced
- 4 Carrots sliced
- 5 Russet Potatoes cubed
- 15 oz Beef Broth
- 24 oz Tomato Juice
- 1 tbsp Worcestershire Sauce
- 2 cloves Garlic minced
- 2 Bay Leaves
- ⅓ cup Fresh Parsley chopped
- Salt & Pepper
Instructions
- Heat 1 tbsp oil in a dutch oven or large soup pot over medium-high heat.
- Add half of the beef to the dutch oven, season with salt and pepper, then brown for about 4 minutes, turning halfway through.
- Remove beef and set aside. Repeat with remaining beef.
- Add onions, carrots, and celery and sauté 3-4 minutes.
- Add garlic and continue to sauté for 1 minute.
- Pour in beef broth. Stir in making sure to scrape the browned beef bits from the bottom of the dutch oven to incorporate into the broth.
- Pour in tomato juice and add browned beef.
- Add Worcestershire sauce, bay leaves, and season to taste with salt and pepper.
- Bring to a boil over medium-high heat then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
- Add potatoes and simmer covered for another 30 minutes or until the veggies are tender.
- Stir in parsley.
- Serve warm in your favorite soup bowl or mug and enjoy!
Notes
- Refrigerate - Store leftovers in a sealed container in the refrigerator for 4-5 days
- Freeze - Freeze in a freezer bag or container for up to 3 months.