This Vegetable Beef Soup is also gluten free, in case that was not obvious.
INSTRUCTIONS
- Cut meat into small, bite-size (1/2″) pieces.
- In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
- Set aside on a plate.
- Chop celery, onion, potatoes, and carrots into bite-size pieces.
- Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
- Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
- Bring to a boil.
- Reduce heat and simmer uncovered until beef is almost tender, about an hour.
- Add peas and hot sauce to soup.
- Cover and simmer until beef is tender, about 30 minutes longer.
- Serve and season with freshly ground black pepper, hot sauce and sour cream.
INGREDIENTS
- 1 Kg beef stew meat
- 1 onion
- 3 celery ribs
- 10 baby carrots (or a couple regular carrots)
- 2 potatoes (peeled if you like)
- 1 cup frozen corn (optional)
- 1 cup frozen peas
- 2 (14 ounce) cans diced tomatoes (I use salt-free) 3 1⁄2 cups beef broth (or 2 14-oz cans)
- 2 small bay leaves
- 2 pieces of fresh garlic
- 2 tablespoons olive oil (or any cooking oil)
- 4 cups water
- 2 teaspoons hot peppers
![](https://foodandbacon.com/wp-content/uploads/2023/11/Vegetable_Beef_Soup_served_in_a_clay_bowl_on_a_farm_st_72b35176-6042-4441-a258-0968fce591eb.jpg)
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