Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mommy’s beef and veggie soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Mommy’s Beef and Veggie Soup is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Mommy’s Beef and Veggie Soup is something which I’ve loved my whole life. They are nice and they look fantastic.
In a large stock pot on medium heat, add in all ingredients except the pasta noodles. Mommy's Beef and Veggie Soup step by step. Add all ingredients to pot to brown and dry ingredients to taste.
To begin with this recipe, we have to prepare a few ingredients. You can have mommy’s beef and veggie soup using 12 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Mommy’s Beef and Veggie Soup:
- Get 1 lb stew meat cut to one inch pieces
- Prepare 2 large carrots pealed and sliced
- Make ready 4 stalks celery sliced
- Prepare 1 large yellow onion sliced
- Make ready 2 ears sweet corn kernels taken off ears
- Take 1 cup green beans cut
- Get Salt
- Get Pepper
- Prepare Mrs. Dash Garlic Herb Seasoning
- Take 3 boxes Kitchen Basics Beef Stock or one beef marrow bone and water
- Take 2 Tbls olive oil
- Make ready 2 bay leaves
In large pot or dutch oven add your ground beef, onion and garlic and cook until meat is no longer pink and onions are translucient. My tip would be to not cook the beef. I will also replace the ground meat for beef tips, I've never heard of veggie beef soup with ground burger in it. Other than that, I think i'll try it.
Instructions to make Mommy’s Beef and Veggie Soup:
- In an 8 quart stock pot heat olive oil on medium heat for 5 minutes.
- Add all ingredients to pot to brown and dry ingredients to taste. Let it go stirring frequently about 5 minutes.
- Add beef stock and bay leaves. Get pot to a simmer. Lower heat to low and cover and let cook 2 hours.
In a large soup kettle, brown the roast in oil. In the same kettle, combine the tomatoes, celery, carrots, onions, barley and beans. Heat oil in a large non stick skillet over high heat. Add beef, don't over crowd the meat. So many beef soups are watery and dull.
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