Garden Fresh Vegetable Beef Soup

Soup is the ultimate comfort food for a cold night. This is a great way to get your daily vegetables and even my picky kids loved it! This version of vegetable beef soup uses a tomato-based broth with chunky fresh vegetables and herbs.

Step: 1

Heat vegetable oil in a large stockpot over medium heat.

Step: 2

Put flour into a wide, shallow dish. Dredge beef chunks in flour to coat.

Step: 3

Cook beef in hot oil until completely browned, 3 to 5 minutes. Add beef stock, hot water, green beans, tomato sauce, stewed tomatoes, carrots, potatoes, corn, celery, onion, peas, beef bouillon granules, parsley, bay leaves, thyme, chili powder, and black pepper to stockpot; stir, place a cover on the stockpot, and reduce heat to medium-low.

Step: 4

Cook soup at a simmer, stirring periodically, for about 6 hours.

Per Serving: 205 calories; protein 13.7g; carbohydrates 24g; fat 6.6g; cholesterol 25.8mg; sodium 428.8mg.

The word “stew” can refer to 2 time a dish and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.