Old-Fashioned Vegetable Beef Soup
Equipment
Ingrediënten
- ¼ cup vegetable oil
- 1 small onion diced
- 3 stalks celery sliced
- 2 carrots peeled and sliced
- ½ small head cabbage coarsely shredded
- 1 zucchini chopped
- 1½ lbs. beef suitable for stew cut into bite-sized pieces
- 6 medium potatoes or 4 large, peeled and diced
- 2 cans 14½ ounces each diced tomatoes, undrained
- 6 cups water
- 1 can 16 ounces cut green beans (don’t use French-style) or 1 pint jar home-canned green beans, drained
- 1 can 8 ounces baby lima beans, drained
- 4 tsp. salt
- ½ tsp. pepper
- ½ tsp. basil
Instructies
- In a heavy-bottomed soup pot, add the oil, onion, celery, carrots, cabbage, and zucchini and cook until vegetables are lightly browned.
- With a slotted spoon, remove vegetables to a large bowl and set aside for now.
- In the same pot and using what’s left of the oil, cook the beef cubes, stirring frequently, until all pieces are well browned on all sides.
- Add the reserved cooked vegetables and all other ingredients and heat to boiling.
- Reduce heat to low, cover pot, and simmer for about 30 minutes or until the meat and potatoes are tender.
Notes / Tips / Wine Advice:
Some members of my family are not fans of lima beans, so I sometimes make this soup without them. Instead, I add a cup of frozen peas during the last few minutes of cooking. Sprinkle on a bit of fresh parsley if you have some on hand. It’s a beautiful—and versatile—soup.
