Vegetable Beef Soup - Basic Recipe
My mother never made soup from scratch so I never learned how. After trying a number of soup recipes from Zaar, I came up with this recipe as a guideline for a basic veggie beef soup. I often throw in whatever veggies I have around so the soup is never exactly the same two times running; however, soup-making isn't an exact science as is baking. I'm posting the recipe so that I can give it out easily; evidently, folks seem to really like it!
Ingredients
8 serv.- ground round↗1 lb
- chopped onion1 cup
- chopped celery1 cup
- chopped carrot1 cup
- diced tomatoes1 ounce
- tomato juice or 3 cups v 8 vegetable juice↗1 cup
- condensed beef broth↗2 ounce
- water↗2 1⁄2 cup
- cut green beans, drained1 ounce
- vegetables, of choice (yellow corn, shoe-peg corn, lima or butter beans, green peas, large potato, peeled and diced, whatev)3 cup
- parsley flakes↗1 1⁄2 tablespoons
- black pepper↗1⁄2 teaspoon
Step-by-step instructions
- 1
Brown meat in large pot along w/ onions, celery, and carrots.
- 2
Add remaining ingredients, bring to a boil.
- 3
Reduce heat, cover and simmer 30-45 mins til veggies and barley are done.
- 4
Note #1: I’ve been adding ½ cup pearl barley to the soup, which will be done in the amount of simmering time. Quick barley takes only 10 minutes to cook so you could add later.
- 5
Note #2: I’ve found that adding pasta, while good at first, it continues to absorb the soup liquid and get really big and the soup becomes more like a stew. If you’d like noodles, I would cook them separately and add them to the bowl just before ladling in the soup.
- 6
Note #3: You could also add rice, if you would like.
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