Vegetable-Beef Soup

This bold beef and vegetable soup made from a rich, slow-simmered beef broth is one of Betty's Best! MORE+ LESS-

By Tablespoon Kitchens

June 29, 2006

Beef and Broth

ear corn

medium potatoes, cubed (2 cups)

medium tomatoes, chopped (1 1/2 cups)

medium carrot, thinly sliced (1/2 cup)

medium celery stalk, sliced (1/2 cup)

medium onion, chopped (1/2 cup)

cup 1-inch pieces green beans

cup shelled green peas

1/4

teaspoon pepper

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1

Make Beef and Broth. Add enough water to broth to measure 5 cups. Return strained beef and broth to Dutch oven.
2

Cut kernels from corn. Stir corn and remaining ingredients into broth. Heat to boiling; reduce heat to low. Cover and simmer about 30 minutes or until vegetables are tender.

Make beef and broth ahead! This saves time finishing the soup before dinner, and chilling the broth lets the fat rise to the surface and solidify, making it easier to skim and discard.
Use 1 cup each frozen whole kernel corn, cut green beans and green peas instead for the ear of corn, 1-inch pieces of green beans and shelled green peas. Add potatoes, tomatoes, carrot, celery, onion and pepper to beef broth. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. Stir in frozen vegetables. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until vegetables are tender.