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Vegetable Beef Soup Recipe No Tomatoes

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Vegetable Beef Soup Gimme Some Oven
Vegetable Beef Soup Gimme Some Oven from www.gimmesomeoven.com

Description

This vegetable beef soup recipe is hearty and comforting, perfect for cold nights or when you need a warm and satisfying meal. The best part is that it's made without any tomatoes, which is perfect for those who have allergies or simply don't like them. This soup is loaded with vegetables, tender beef, and a rich broth that will leave you feeling full and satisfied.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 2 hours.

Ingredients

  • 1 1/2 pounds beef chuck roast, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 4 cups beef broth
  • 4 cups water
  • 2 cups carrots, chopped
  • 2 cups celery, chopped
  • 2 cups potatoes, chopped
  • 1 cup green beans, chopped
  • 1 bay leaf
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
  2. Remove the beef from the pot and set it aside.
  3. Add the onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
  4. Add the beef broth, water, carrots, celery, potatoes, green beans, bay leaf, thyme, salt, and pepper to the pot.
  5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 1 1/2 to 2 hours, or until the beef is tender and the vegetables are soft.
  6. Remove the bay leaf from the soup and discard it.
  7. Serve the soup hot and enjoy!

Notes

  • This soup can be easily customized to your liking. Feel free to add more vegetables or adjust the seasoning to your preference.
  • Leftovers can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition Info

  • Serving Size: 1 cup
  • Calories: 215
  • Total Fat: 8g
  • Saturated Fat: 2g
  • Cholesterol: 51mg
  • Sodium: 682mg
  • Total Carbohydrates: 16g
  • Dietary Fiber: 3g
  • Sugars: 4g
  • Protein: 20g

Recipes FAQ

Can I use a different type of meat?

Yes, you can use a different type of beef, such as stew meat or sirloin, or even ground beef if you prefer. You could also use chicken or turkey if you prefer.

Can I use frozen vegetables?

Yes, you can use frozen vegetables if you prefer. Just be sure to thaw them before adding them to the soup.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Just brown the beef and sauté the onion and garlic in a separate pan before adding everything to the slow cooker. Cook on low for 6-8 hours, or until the beef is tender and the vegetables are soft.

Recipe Tips

  • For a thicker soup, you can add a few tablespoons of flour to the pot after browning the beef and onion. Cook for a minute or two to make a roux, then add the liquids and vegetables as directed.
  • If you like a little kick, you can add a pinch of cayenne pepper or red pepper flakes to the soup.
  • If you don't have dried thyme, you can use fresh thyme instead. Just double the amount called for in the recipe.

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