Old-Fashioned Vegetable Beef Soup

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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
  • 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.
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Recipe Category Beef / Soup / Vegetables
Country Amish

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