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Vegetable Beef Soup
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Description
It’s raining, it’s pouring, it’s time to break out the soup. This wonderfully simple and delicious recipe is supposed to be for ABC Vegetable Beef Soup, but did I remember to buy the ABC pasta? No! Doesn’t matter, it still tastes great.
Ingredients
- 1 pound Beef, Sirloin, Cut Into 1/2 Inch Chunks
- 1 teaspoon Salt
- 1 teaspoon Pepper, Black, Freshly Ground
- 2 Tablespoons Vegetable Oil
- 1 whole Onion, Brown, Finely Chopped
- 3 whole Carrots, Finely Chopped
- 1 can (15 Oz. Can) Tomato Sauce
- 4 cups Beef Broth, Low-sodium
- 2 cups Chicken Broth, Low-Sodium
- 4 ounces, weight Green Beans, Frozen, Cut Style
- 2 cups Corn Kernels, Frozen, Thawed
- 2 cups Peas, Frozen, Thawed
- ½ cups Pasta, Such As Mini Shells Or ABC Shapes
Preparation
Preheat your oven to 325ºF.
Cut beef into 1/2 inch pieces and sprinkle with salt and pepper to taste.
Over high heat, eat oil in a Dutch oven. (I used my Le Creuset. Ooh la la!) Add the beef and cook for two minutes per side. Remove to a plate. Leave any fat behind and add extra vegetable oil if necessary. Add the onions and carrots and saute for about 5 minutes. Add the tomato sauce, beef and chicken broths, and green beans.
Cover the Dutch oven and cook in the oven at 325ºF for 1 1/2 hours. Add the corn, peas, and pasta, and continue to cook for 15–20 minutes.
Enjoy!
Note: This recipe was originally made in a slow cooker. However, you have to brown the meat, onions, and carrots first. I was in no mood to wash two big dishes, so I just cut out the middle man and used my Dutch oven.
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