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Beef and Vegetable Soup
This
Beef and Vegetable Soup
is one of my favorite winter recipes. After smelling it on the stove for a few hours, you’ll be ready for a big bowl!
Course
Soup
Cuisine
American
Keyword
beef and vegetable soup
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
40
minutes
minutes
Total Time
2
hours
hours
Servings
6
Calories
537
kcal
Author
Emily Grace
Ingredients
2
tbsp
vegetable oil
2-3
lbs
stew meat
1
onion
, chopped
2-3
cloves
garlic
, minced
14.5
oz
can whole peeled tomatoes
1
Knorr Beef Homestyle Stock packet
3 1/2
cups
water
1/2
bag
frozen mixed vegetables
2
large potatoes
, peeled and chopped
1/2
bag medium shell noodles
Salt and pepper
, to taste
Red pepper flakes
(optional)
Instructions
Cut the meat into smaller pieces, salt and pepper.
Add vegetable oil to the pan over medium heat and add the meat.
Allow the meat to sit in the pan to brown, stir once.
Add the chopped onion and cook until soft.
Add the minced garlic and cook about 1 minute.
Add the can of tomatoes and use a spatula to break apart the tomatoes.
Add the water and sauce packet, and sprinkle red pepper flakes into the pan.
Bring soup to a boil, reduce heat and simmer for one hour.
Add the vegetables and simmer another 30-45 minutes.
Peel the potatoes and cut them into bite size chunks.
Add the potatoes to a pan of cold water.
Bring the potatoes to a boil, drain, and then add to the soup.
Cook the noodles in a separate pot as directed on the bag.
Once the noodles are done, immediately rinse them in cool water to stop the cooking.
Leave noodles and soup separate until read to serve or store.
Notes
I like a little bit of heat so I am generous with the red pepper, but even just a small amount will add a nice heat to the soup.
Boil the potatoes to prevent them from becoming too mushy in the soup.
Cook the noodles separate to prevent them from becoming mushy, and give them a water bath to prevent them from sticking.
You could also use beef bouillon cubes instead of the stock packet. I've found the bouillon cubes add more flavor.
This soup stores and reheats really well.
Nutrition
Calories:
537
kcal
|
Carbohydrates:
45
g
|
Protein:
49
g
|
Fat:
16
g
|
Saturated Fat:
7
g
|
Cholesterol:
117
mg
|
Sodium:
337
mg
|
Potassium:
918
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
1360
IU
|
Vitamin C:
18.6
mg
|
Calcium:
76
mg
|
Iron:
7.3
mg