Beef and Vegetable Soup
This delicious beef and vegetable soup is amazing and so easy to make. I love putting tomatillo salsa to really level up this wonderful soup.
Ingredients
1 beef chuck roast cut into bite size pieces (2 lb roast)
1 cup chopped carrots
1 cup chopped celery
1 onion, chopped
4-5 cloves garlic, minced
2 cups chopped cabbage
2 cups frozen mixed vegetables
2-3 russet potatoes, peeled and chopped
1 yam, peeled and chopped
1 cup tomatillo salsa
6-8 cups beef stock
Cooking oil
Salt and pepper to taste
Instructions
1
Heat a large pot on the stove and add enough cooking oil to lightly coat the bottom of the pot.
2
Add the beef to the pot and brown the meat.
3
Add the carrots, celery, onion, garlic, cabbage, frozen mixed vegetables, chopped potatoes/yams and the tomatillo salsa mixing everything together until fragrant (2-3 minutes).
4
Pour in the beef stock, bring to a boil, reduce the heat and simmer for about 20 minutes to cook the vegetables.
5
Serve with freshly baked Rhodes Bake and Serve rolls for a warm and cozy dinner.
Tags:
chefbryan
