Homemade Beef Vegetable Soup |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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This is my version of a family favorite. Very good flavor!! Gets even better the next day. Perfect served on a chilly afternoon. Ingredients:
3 1/2 lbs boneless chuck roast |
4 quarts beef broth |
2 tablespoons dried parsley, crushed |
1 1/2 teaspoons garlic powder |
2 tablespoons beef base |
3/4 teaspoon worcestershire sauce |
1 tablespoon lawry's seasoned salt |
1 teaspoon salt |
1/2 teaspoon onion powder |
1 teaspoon celery salt |
1 teaspoon black pepper |
1 tablespoon dried italian seasoning, crushed |
1 -2 teaspoon accent seasoning |
2 bay leaves |
1 1/2 cups chopped onions |
1 (28 ounce) can stewed tomatoes, crushed |
1 1/4 cups sliced carrots (not too thick) |
1 cup diced celery |
1 (14 ounce) can green beans |
1 cup canned corn |
1 cup frozen okra |
1 cup quarter inch diced peeled idaho potato |
1 cup diced cabbage |
1 (16 ounce) bag kluski noodles, cooked as directed on package |
Directions:
1. Heat about a tablespoon or two of vegetable oil in a skillet over medium heat. Put the whole roast in the skillet. Brown good on both sides. About 5 or 6 minutes on each side. Remove roast from the pan. Cut it into one inch cubes. Place meat in a large soup pot. Add the broth, seasonings, onion, celery, cabbage. Bring this to a boil. Skim any excess fat that comes to the surface and discard. This is important. Cover and reduce heat to a simmer. Simmer for about an hour and forty-five minutes. Add the carrots,green beans, corn, okra and potatoes to the pot. Return the soup to a boil. Then reduce heat and simmer for 45 more minutes. When done, serve in a bowl with warm Kluski Noodles. Enjoy.
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