One - Pot Beef Vegetable Soup
This soup is called One-Pot Beef Vegetable Soup because only one pot is
required. No need to dirty up other cooking pans. What could be simpler than
cooking from start to finish, all in one pot? Just add the ingredients as you
go.
Beef Vegetable Soup Recipe
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submitted by Kimberly M. -Pa, USA
2 large carrots - chopped
1 medium super sweet onion - diced
3 stalks celery
2 tablespoons olive oil
2 tablespoons butter
1 1/2 pound tenderloin tips - bite size pieces
2 teaspoons garlic powder
2 tablespoons onion powder
1 tablespoon lemon - pepper seasoning
1 teaspoon soul seasoning
1 teaspoon oregano
32 - 48 ounces beef broth -low fat and low sodium
46 ounces vegetable juice (such as V-8)
3 packets of rich brown seasoning sauce (such as George
Washington's)
Fresh or frozen vegetables:
1 pound sweet corn
1/2 pound cut green beans
1/2 pound peas
1/2 head of cut broccoli
1/3 head of cut cauliflower
1 pound lima beans
1 medium potato - diced
1 tablespoon chopped parsley
In an 8 quart (or larger) stock pan, sauté carrots, celery and onion in
butter and olive oil until clear. Partway through cooking add 1/2 inch of
water.
Next, add tips and braise with garlic powder, onion powder, seasonings, and
oregano.
Add broth to braised tips, and set heat set to medium. Use less broth for
thicker soup or more for thinner soup.
Pour in the vegetable juice and seasoning sauce.
Next, add the six vegetables.
Simmer for 1 and 1/2 hours. During the last half hour, add the potatoes and
parsley.
*Note: If freezing this soup, do not add potatoes or you can add when heating
the soup or just add already cooked potatoes.
Related Pages:
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Top of Beef Vegetable
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