Recipe by Priscilla
"An easy, economical and delicious soup to serve your family on a cold day."
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1 1/2 pounds
2 (14.5 ounce) cans
beef bouillon cube
russet potato, chopped
I did make a bunch of changes to this soup, but it made for a really good basic recipe that you can add/change to your liking. First, when I was sauteing the beef and onions, I also added 2 cloves of fresh minced garlic towards the end for extra flavor. I did not drain the oils because I used fairly lean beef and there wasn't much in there and the fat also adds flavor to the soup. Then I used 5 cans of low sodium beef broth instead of water, but I did keep the use of the boullion cubes for an extra kick because I did add some extra ingredients. I added 2 sliced italian zucchini squash, 3/4 cups frozen corn kernels, 3/4 cups barley, and a pinch of ground pepper to the recipe. It came out really great with deep flavors and everyone loved it.
This is a good hearty beef soup, I have not made this type of soup in a long time, but I wanted more vegetables and so I added fresh tomatoes, zucchini, lots of fresh basil and fresh thyme. Did not have beef bouillon so I added 2 tsps of bragg amino acids acting like soy sauce. My husband suffers from high blood pressure so I am trying really hard not to give him salt. It did not come out the way I thought it would, I like alot of salt, so this dish left me not too excited. It was me not the recipe.
This is a very good soup. Very flavorful and my whole family loves it. I often give extra to friends and they all love it as well.
I make very little alterations to it. I rarely drain the meat because I use beef stew meat or a large sirloin steak cut up that's equal to or more than the 1.5 lbs. of ground sirloin that the recipe calls for. I find that the "drippings" it makes gives it all the more flavor. I increase the spices by doubling or more (I do most measuring by sight and taste) and add more vegetables, so I add more water and sometimes throw in a can of tomato soup which makes it creamier. This can also be made with vegetable stock (or half veggie stock/half water) which increases the flavor evermore.
It's good with broccoli or cauliflower added as well. And since we are a meat & potatoes household, we increase the potatoes to 4 or 5 medium.
We often have this for dinner two nights in a row and have it for lunches or snacks as well. We have been making it often this winter and we haven't gotten tired of it yet.
This is a wonderful recipe and I don't see how anyone could not like it. It makes ALL the difference in cutting fresh vegetables rather than using frozen. Try this!
I was looking for a recipe for vegetable soup to take to work for our soup and salad day. I came across this recipe and it sounded so good I just had to try it. Everyone loved it and wanted the recipe. I've made it two more times since then and it always a hit. I made a few changes I use stew meat, beef broth, more potatoes, carrots, tomatoes and added green beans. Thanks so much for a great recipe I will make this often.
Very good...when I doctored it up. Double the spices- very important. Also, I used beef stock, instead of water and I still used the bouillon. I also added about 1/4 cup of red wine and about 1 tsp of fresh dill, 2 tsp fresh parsley, and a pinch of red pepper flakes for full flavor. Even better the second day!
Fantastic! We'll make this often! And yes, add leftovers if you have them - I had a beautiful prime rib for Christmas and froze the bones with some of the meat hanging on - I tossed the bones into beef stock (had to use up!) and simmered - then removed the bones, cut off a little meat and went on with the recipe. . .so freeze your steak bones and enjoy this wonderful soup!
...File this one under "leftovers" because it is the perfect recipe for leftover steak.. I had 2 grilled sirloin steaks that had marinated in steak seasoning and cooked rare...cut them into small dice and added to the onion and garlic I had sauteed in butter.
I pureed the tomatoes and added 4 cups of beef stock (Tone's Beef Base) instead of the 5 cups of water. I also used 2 cups of frozen mixed veggies (peas, corn, gr beans and carrots) since I needed my fresh veggies for a crudites..added a good size pinch of br sugar and after simmering for 45 mins I ended up with a really flavorful soup. Had this for lunch with french bread and salad.. I also ended up with enough to give to my neighbor who could tell I was cooking and happened to stop by...Thanks Priscilla!
Holy ! I don't even like vegetable beef stew and I couldn't stop eating this. made it as the recipe said and it was wonderful!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable Beef Soup II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 250
** Calories from Fat: 118
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