How to Make Juicy Beef and Vegetable Soup

One of the ways you can live a happier and longer lifestyles is by way of adopting a natural and organic lifestyle. And a natural and organic way of life may be began with the aid of eating in simple terms natural and organic foods. There are a number of healthy foods accessible but we can't always make it at home. If you're looking for Beef and Vegetable Soup recipes, that is the place to be. We present in simple terms the best Beef and Vegetable Soup recipes and they're simple to cook. Additionally find other natural and organic foodstuff recipes here.

Beef and Vegetable Soup

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Hopefully the above article is useful for us. Now the time we're ready for, it is time to cook dinner beef and vegetable soup recipes. To make beef and vegetable soup you only need 14 ingredients and 6 steps. Follow the cooking directions below.

The ingredients needed to cook Beef and Vegetable Soup:

  1. Prepare 1 kg of stewing beef on the bone, cut into 5cm cubes.
  2. Prepare 1 of large onion, chopped.
  3. Prepare 1 of medium tomato, diced.
  4. Get 1 of medium turnip, chopped into 0,5-1cm cubes.
  5. Use 1 of medium potato, chopped into 0,5-1cm cubes.
  6. Prepare 1 of medium carrot, chopped into 0,5-1cm cubes.
  7. Prepare 1 stalk of celery with leaves, diced.
  8. Use 1 of leek, cut in half and then sliced.
  9. Prepare 2 liters of chicken stock.
  10. Get 0,5 liter of water.
  11. Prepare 250 ml of dry soup mix, soaked for 30 minutes.
  12. Prepare 1/4 cup of parsley, chopped.
  13. Prepare 50 ml of olive oil.
  14. Get to taste of salt and pepper.

Steps to make Beef and Vegetable Soup:

  1. Preheat a big pot on the stovetop to medium high heat.
  2. Lightly season beef with salt and pepper. Brown in the pot with half of the olive oil. You might have to do this in 2-3 batches. Set the beef aside..
  3. In the same pot add the remainder of the olive oil and brown the onions for about 5 minutes. Add the tomato and fry for a further 2 minutes.
  4. Put the beef back in the pot with the stock and water. Bring to the boil, then simmer for 1,5 hours over a medium low heat, covered. Stirring every 15 minutes.
  5. Now add everything else including salt and pepper. Excluding the parsley. Bring to the boil and simmer for 1 hour covered. Stirring every 15 minutes. Cook for a further 30 minutes uncovered..
  6. Stir in the parsley and remove from heat. Let it rest for 30 minutes before serving..

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