Homemade Vegetable Beef Soup

My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn’t even big on soups. I hope your family enjoys the soup as much as mine does.

Step: 1

Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.

Step: 2

Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

Per Serving: 178 calories; protein 16.7g; carbohydrates 18.3g; fat 4.6g; cholesterol 35.9mg; sodium 987.9mg.

The word “stew” can process to 2 time a dish and a cooking method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, but it does have a few piece of differences. The meat is chopped into smaller pieces but of being cooked all of it , and the liquid completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.