Farm Country Vegetable Beef Soup Food

VEGETABLE BEEF SOUP

Steps:

• Season beef with salt & pepper.
• Heat olive oil over medium-high heat in a large pot and add beef in small batches cooking until browned, about 2 minutes per side.
• Add cooked beef back to the pan, reduce heat to medium and add onion and garlic. Cook 2 minutes more.
• Add broth, tomatoes with juices, and Italian seasoning, scraping up any brown bits from the bottom of the pan. Bring to a boil, reduce heat, and simmer 45-65 minutes or until beef is fork-tender.
• Add potatoes, carrots, and celery and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more. (If you prefer softer beans, they can be added earlier).
• Season with salt & pepper to taste and serve.

FARM COUNTRY VEGETABLE BEEF SOUP

Steps:

• Heat the oil in a large soup pot over fairly high heat.
• Add all the vegetables and the garlic; cook, stirring often, for 4-5 minutes.
• Add the stock, thyme, salt, pepper, and beef to the pot.
• Bring the soup to a boil, then decrease heat and simmer, partially covered, until the vegetables are just barely tender, 12-15 minutes.
• Taste, adding more salt and pepper, if desired.
• Add the macaroni to the soup and continue to cook for a few more minutes, until the pasta is tender.
• Serve piping hot.

COUNTRY VEGETABLE SOUP

Steps:

• Add olive oil to hot dutch oven.
• Add garlic and crushed red pepper flakes and stir.
• Add onions, carrots, celery, and zucchini.
• Cook 10 minutes.
• Then add the stock, both cans of tomatoes, beans, garbanzo beans, drained green beans.
• Cook until bubbles and season with salt and pepper.
• Simmer for another 5 minutes.
• Take off heat and stir in basil.
• Stir in cooked noodles.
• Ladle sooup into bowls and serve with grated cheese and bread sticks.