VEGETABLE AND BEEF SOUP
This is a hearty beef and vegetable soup that is perfect for a cold winter evening. It does take a bit of time to make, so I’ll prepare it on the weekend and we’ll have some for the upcoming week. It’s always better the next day anyway, as the flavors have an opportunity to meld.
Makes 6-8 main course servings
2 T olive oil
2 lb boneless beef chuck or sirloin tip roast, cut into ½ inch cubes
4 large carrots, peeled and diced
» Time Saver Tip – use already peeled baby carrots and dice
1 large onion – finely chopped
6 garlic gloves – finely chopped
3 small bay leaves
2 T chopped fresh thyme
6 cups beef broth (low sodium)
2 cups tomato juice
1-28 oz can of crushed tomatoes in juice
1 ½ cups green cabbage – finely chopped
4 large potatoes, peeled and diced
1 cup frozen corn kernels
1 cup frozen peas
Heat olive oil in large stock pot over medium high heat. Add beef cubes to pot, season with salt and pepper and saute until meat is no longer pink, approximately 5-6 minutes.
Add diced carrots, onion, garlic, bay leaves and thyme. Saute 5-7 minutes, until the carrots and onions start to soften. Add 6 cups of beef broth, 2 cups tomato juice, crushed tomatoes, chopped cabbage and potatoes. Bring to boil and then reduce the heat to simmer, partially covering the stockpot. Simmer until beef and vegetables are tender, about 1 ½ hours. Stir in frozen corn and peas; simmer until tender about 5-10 minutes. Season the soup to taste with salt and pepper.