Rustic Vegetable Beef Soup
 
Prep time
Cook time
Total time
 
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Ingredients
  • 1½ lbs boneless beef chuck roast, cubed into bite-sized pieces
  • 1 tbs olive oil
  • 1 tbs flour
  • 2½ quarts (10 cups) cold water
  • 2 (8-oz.) cans tomato sauce
  • (Veggies peeled and just roughly chopped)
  • 3 medium-size potatoes
  • 1 lb. bag baby-cut carrots
  • 3 celery ribs
  • 1 medium yellow onion
  • 2 garlic cloves, minced
  • 1 tbs fresh chopped flat leaf parsley
  • 2 tsp Better Than Bouillon Chicken Base (or 2 cubes of chicken bouillon)
  • Salt and pepper to taste
Instructions
  1. In a large Dutch oven or stock pot, heat olive oil over medium-high heat.
  2. In a bowl, sprinkle flour over beef and toss to coat evenly.
  3. Add beef to hot pot and brown 6 - 8 minutes.
  4. Add a pinch of salt and pepper to beef.
  5. Pour in water (be careful to avoid splatters from the hot oil!) and scrape to loosen browned bits from the bottom of the pot.
  6. Add tomato sauce, veggies, garlic, bouillon, and a few sprinklings of parsley.
  7. Bring mixture to a boil over medium-high heat; cover, reduce heat to low, and simmer, stirring occasionally (about an hour or until veggies are tender).
  8. Salt and pepper to taste.
  9. Garnish with remaining parsley and serve with a crusty artisan bread.
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For an even more filling meal, you could add cooked pasta or rice to to the soup.
Recipe by Bloom Where He Plants You at https://bloomwhereheplantsyou.com/2015/02/rustic-vegetable-beef-soup/