Vegetable Beef Soup
Here’s a delicious soup you can put together in a snap for a hungry family or surprise visitors.
Ingredients
2 pounds chuck roast, cut into bite size pieces
1 large onion, sliced
2 tbsp minced garlic
1/2 cup bulgar wheat
3 cups chopped carrots
2 cups chopped celery
2 turnips, peeled, chopped
1/2 pound Klondike medley mini potatoes
1 bunch green onions, chopped
1 can diced tomatoes (14.5 oz can)
8 cups beef stock
5 lime leaves
vegetable oil
salt and pepper to taste
Instructions
1
Heat a large pot on the stove and all enough vegetable oil to lightly coat the bottom of the pot.
2
Add the chuck roast pieces, sliced onions, minced garlic, bulgar wheat, carrots, celery, turnips, Klondike medley mini potatoes and green onions. Sauté for 5 minutes allow the meat to brown and onions to caramelize.
3
Add the can of diced tomatoes, beef stock and lime leaves (available at asian markets). Cover the pot and bring to a boil. Reduce the heat and simmer for 20 minutes.
4
Serve with your favorite artisan bread and enjoy!
Tags:
BeefBeef SoupChef BryanCooking with Chef BryanDinner IdeasHearty SoupsSoup IdeasSoupsVegetable Beef SoupWinter Soups
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