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Beefy Vegetable Soup
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Description
This soup reminds me of my childhood. Don’t leave the curry out, it’s a secret ingredient that gives the soup a great flavor!
Ingredients
- ½ cups Butter
- ½ cups Flour
- 3 cans (14.5 Oz. Size) Beef Broth
- ½ cups Carrot, Diced
- ½ cups Celery, Diced
- ½ cups Onion, Diced
- 1 can (14.5 Oz. Size) Fire Roasted Tomatoes, Undrained
- 1 can (14.5 Oz. Size) Diced Tomatoes, Undrained
- 1 whole Bay Leaf
- 1 Tablespoon Dried Parsley
- ½ teaspoons Dried Thyme
- ½ teaspoons Dried Curry Powder
- 1 teaspoon Garlic Powder
- ½ teaspoons Ground Black Pepper
- 1 teaspoon Balsamic Vinegar
- 1 package (12 Oz. Size) Frozen Veggies
- 2 pounds Ground Sirloin, Cooked And Drained
Preparation
Melt butter over medium heat in a Dutch oven or large pot. Add flour to melted butter and stir to form a paste. Cook over medium heat for about 3 minutes, whisking frequently. Slowly add beef broth and bring to a boil. Add carrots, celery, onion, tomatoes, and seasonings. Bring soup back to a boil. Reduce heat and simmer for 30 minutes. Add frozen vegetables and browned sirloin. Simmer for 15 more minutes until the vegetables are tender.
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2 Comments
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ksgrammie on 2.1.2012
I live in the Kansas City area and we have a local restuarant that makes a soup quite similar to this one. It does not have the curry in it. We love both recipes…thanks for sharing your yummy recipe.
sugarbug on 1.8.2012
Thanks for the recipe, it turned out really tasty:) Only changes(personal taste) was that I doubled the curry powder and added some sweet potatoes.
Will make again!!