Paula Deen Vegetable Beef Soup Recipe
Are you looking for a warm, cozy meal? The Paula Deen Vegetable Beef Soup Recipe is perfect.
Equipment
- Large stockpot or Dutch oven.
- Sharp kitchen knife.
- Large wooden spoon.
- Cutting board
- Measuring cups and spoons
- Ladles for serving.
Ingredients
- 2 lbs beef stew meat cubed.
- 2 tbsp vegetable oil.
- 1 large onion chopped.
- 3 stalks celery sliced.
- 4 cups beef broth.
- 2 cups water.
- 1 can 28 oz crushed tomatoes.
- 3 large potatoes peeled and diced.
- 2 cups frozen mixed vegetables.
- 1 tsp salt.
- 1/2 tsp black pepper.
- 1 tsp dried thyme.
Instructions
- Heat oil in your large pot. Add the beef cubes. Cook until they are brown on all sides.
- Add chopped onion and celery to the beef. Stir them for five minutes. They should be soft.
- Pour in the beef broth and water. Add the crushed tomatoes. Stir everything together well.
- Bring the pot to a boil. Lower the heat to a simmer. Cover and cook for one hour.
- Stir in potatoes and frozen vegetables. Add salt, pepper, and thyme. Cook for 30 more minutes.
- Check if the potatoes are soft. Taste the broth. Serve hot in large bowls.
Notes
- Use high-quality beef for better flavor.
- Cut all vegetables into equal sizes.
- Let the soup sit for ten minutes.
- Add a splash of Worcestershire sauce.
- Use fresh herbs if you have them.
- Brown the meat deeply for extra richness.