Beef & Vegetable Soup

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

To make approximately 8 QT:
4 LB cubed lean boneless beef (stew meat, chuck, rump, etc.)
2 large onions (chopped)
1 TBS olive oil
½ C chopped parsley
6-10 cloves garlic (chopped)
1 bunch green onions (tops and bottoms, chopped)
2-3 C sliced carrots
2 C celery (coarsely cut)
3-4 LB cut potatoes
1-2 large cans stewed tomatoes (mashed)
2 LB fresh green beans
2 TBS chopped fresh basil
2 TBS chopped fresh thyme
1 PKG frozen baby lima beans
1 PKG frozen corn
3 bay leaves
5 cubes beef boullion
Use any additional vegetables you like
Salt & pepper (to taste)


Brown off the meat and set aside. Cook the onions until clear then add garlic and saute for 5 minutes. Add the celery, green onions, parsley and tomato. Add 3-4 QT water, boullion, herbs, 2 TSP salt and ½ TSP pepper. Put the meat back in. Add the lima beans, corn and green beans. Cook until meat is fork-tender and vegatables are done. Add the carrots then cook until done. Add potatoes and water to make 5-6 QT and cook until done. Serve with macaroni (elbows etc.) Cooked separately and added at serving.

Note: Beef soup can be adapted for either a pressure cooker or crock-pot. Expect conventional cooking to take between 2½ to 3 hours. You can reduce amount by using less vegetables or water, but a lot of good meat is still necessary.

Crock-Pot: Be sure to braise the meat (never use raw meat) – best to use a regular pot to braise the meat and cook the onion and garlic. Place everything into crock-pot and cook on low about 8 hours or until the meat is tender. Hold the potatoes until 1 or 2 hours before serving unless you like mashed potato soup.

Pressure Cooker: Brown off the meat in the pot, remove and cook the onion & garlic in 1 TBS of olive oil. Add back the meat and all the other ingredients (most people put the potatoes in at the start). If final result is too thin, open the pot and allow to simmer to reduce volume. Add water if it’s too thick.


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