Old Fashioned Vegetable Beef Soup
This soup can’t be beat for its incredibly rich flavor. Full of tender chunks of beef and loaded with vegetables, it’s a hearty, easy to make dinner for two or a crowd.
Servings: 8 servings
Calories: 433kcal
Ingredients
- 2 pounds rump roast, cubed
- 4 beef marrow soup bones (optional)
- 30 ounces can stewed tomatoes, cut up
- 32 ounces beef broth
- 1 medium onion, chopped
- 5-6 stalks celery, chopped
- 5-6 carrots, chopped
- 1-2 medium parsnips, chopped
- 10 ounces pkg. frozen peas
- ½ cup fresh parsley, chopped
- ½-3/4 cup small pasta, such as alphabet noodles, pastina or orzo
- Salt & pepper to taste
Instructions
- Heat a large stock pot over medium high heat. Add meat and sear to a nice brown, add a little water and scrape bits off bottom, let brown slightly and pour off browned broth into a bowl. Turn meat and sear each side, adding water and pouring off browned broth as you go. This broth is rich and adds a nice depth to the soup but is also totally optional.
- Remove meat from stock pot.
- Add a slight bit of olive oil to the bottom of the pot and sauté onion for 5 minutes or until soft and translucent.
- Add meat back into stock pot with onions.
- Add bone marrow soup bones, beef broth, stewed tomatoes and enough water to cover beef.
- Bring to boil, lower heat and let simmer, uncovered, on stove for 1-2 hours.
- Add vegetables and seasoning and continue to simmer for another hour.
- Add alphabet noodles and cook for 15 minutes or as directed on package. (pastina can also be substituted and cuts the cooking time to about 6 minutes)
- Serve hot with a side of warm bread or crackers.
Notes
Directions for Crockpot Vegetable Beef Soup
Follow steps 1-4 as noted in directions then add remaining ingredients except for peas, substitute potatoes for pasta, cover, and cook on low for 8 hours.
Directions for Instant Pot Vegetable Beef Soup
Follow steps 1-4 as noted in directions but on the saute setting for Instant Pot. Add remaining ingredients except for peas and pasta, cover, and cook on high pressure for 20 minutes. Allow a natural release of pressure for 10 minutes then vent to release the remaining pressure. Set to saute and add frozen peas and small pasta and cook until tender.
Nutrition
Calories: 433kcal | Carbohydrates: 23g | Protein: 32g | Fat: 24g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 753mg | Potassium: 984mg | Fiber: 5g | Sugar: 9g | Vitamin A: 6883IU | Vitamin C: 29mg | Calcium: 96mg | Iron: 6mg
