Low Sodium Vegetable Beef Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is my favorite vegetable beef soup recipe. It can be thickened to a stew and stores well. Its even better the second day. I leave out the extra salt but you can season to your taste. Ingredients:
1 lb stew meat, cut into smaller chunks |
1 medium onion, cut into large chunks |
3 -4 stalks celery, sliced |
1/2-3/4 cup sliced carrot |
2 large russet potatoes, peeled and cut into bite sized pieces |
1 (16 ounce) can no-salt-added stewed tomatoes |
2 garlic cloves, diced fine |
1/8-1/4 teaspoon salt |
1 teaspoon black pepper |
2 tablespoons olive oil |
2 cups water |
Directions:
1. Sauté garlic in oil in large skillet.
2. Cut meat into smaller chunks and brown meat in skillet; remove meat.
3. Put meat, onion, carrots, stewed tomatoes, celery, potatoes into 4 quart dutch oven with 2 cups water; set aside.
4. Make gravy: On med-low heat add flour to skillet and stir to brown flour but don’t burn it. Add beef broth and stir to simmer for 2-3 minutes or until smooth.
5. Pour gravy into dutch oven. Bring to boil and then reduce heat and simmer covered till vegetables are done, 30-45 minutes typically. Remove lid and simmer 10-15 minutes if needed to thicken stew.
6. Add salt and pepper to taste.
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