Beef Vegetable Soup

Name: Beef Vegetable Soup
Total time: 7200 s
Yield: 10-12 servings
Cuisine: American
Ingredients: Beef chuck roast cubed; 2 soup bones; 2 (32 oz) beef broth; 1 (19 oz) progreso minestrone soup; 1 packet fresh carrots diced; 4-5 potatoes depending on size; 2 stocks of celery diced; 1 can diced stewed tomatoes; 1 cup vegetable noodles (optional); 4 bay leaves; 1/2 tsp salt & pepper; 1/2 packet taco seasoning; 2 tsp butter; Olive oil; 1/2 tsp oregano; 1/2 tsp coriander; 1/2 tsp cummin; 1 tsp garlic powder; 2 cups water

jglehenbauer @jlehenbauer

Longview, TX

For those cold evenings and vegetable soup sounds good!

jglehenbauer @jlehenbauer

Longview, TX

For those cold evenings and vegetable soup sounds good!

Saved

Ingredients

3 1/2 hours

10-12 servings

Beef chuck roast cubed
2soup bones
2 (32 oz)beef broth
1 (19 oz)progreso minestrone soup
1 packetfresh carrots diced
4-5potatoes depending on size
2stocks of celery diced
1 candiced stewed tomatoes
1 cupvegetable noodles (optional)
4bay leaves
1/2 tspsalt & pepper
1/2 packettaco seasoning
2 tspbutter
Olive oil
1/2 tsporegano
1/2 tspcoriander
1/2 tspcummin
1 tspgarlic powder
2 cupswater

Saved

Steps

3 1/2 hours

1

In a large pot sauté meats in olive oil, butter, and celery on medium heat. Add 1 cup of water and beef broth to cover meat and all seasonings, cook on low heat 2 hours. Checking if need to add water so broth does not get to low
2

One hour into cooking meat add can of diced stew tomatoes and extra broth. Continue cooking 1 hour.
3

Add diced potatoes,carrots,noodles, and can of soup cook 30 minutes or until p&c done.
I make my corn bread to go with it. Enjoy!