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Vegetable Beef Soup
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Note: This recipe was originally made in a slow cooker.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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