Easiest Way to Prepare Super Quick Homemade Beef Vegetable Soup

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The ingredients needed to make Beef Vegetable Soup:

1. Prepare THE BROTH
2. Prepare 3 lb bone in short ribs
3. Make ready 1 onion cut in 3 chunks, peeled
4. Prepare 3 garlic cloves, peeled, kept whole
5. Get 2 stalks celery with leafy tops, cut into chunks
6. Get 1 large carrot, cut into chunks
7. Take 1 tbsp olive oil
8. Prepare 1 tsp dryed thyme
9. Make ready 1/2 tsp pepper and salt to taste
10. Take 10 whole black peppercorns
11. Make ready 8 cup low sodium or unsalted beef broth
12. Make ready SOUP
13. Get 6 oz tiny button mushrooms
14. Get 15 oz can diced tomatos with the juice
15. Prepare 4 medium carrots, sliced
16. Get 3 celery stalks, sliced
17. Take 1 large onion, chopped
18. Get 2 garlic cloves, minced
19. Make ready 24 tiny baby red potatoes, preboiled just until tender
20. Get 1 tsp fresh lemon juice
21. Get 1 tbsp hot sauce, such as frames brand
22. Take 1/2 tsp pepper and salt to taste
23. Prepare 1 tsp butter, salted or unsalted
24. Prepare 2 tbsp fresh grated romano cheese
25. Get 2 tbsp fresh chopped herbs, I used basil, thyme and chives

A hearty Vegetable Beef Soup with melt-in-your-mouth slow cooked chunks of beef, potato and vegetables simmered in a herb infused savoury broth. You'll love how the broth of this beef soup recipe is slightly thickened so it's like gravy and has extra flavour from a secret ingredient! Beef Vegetable Soup is made with tender chunks of slow simmered chuck roast with onions, celery, carrots, potatoes, tomatoes and green beans. I love to serve this tasty soup with crusty baguettes or cornbread with soft sweet cream butter.

Steps to make Beef Vegetable Soup:

1. MAKE BROTH
2. Preheat oven to 450
3. Heat oil in a large skillet, add short ribs seasoned with salt and pepper and brown all sides
4. Add vegetables for the broth, the onion, carrot, celery, garlic, thyme and the the and peppercorns. Transfer to oven and roast until short ribs are brown, about 25 minutes
5. Transfer all skillet ingredients to stockpot, add broth, bring to a boil then lower neat and simmer, partially cover pot and simmer on low until short ribs are very te nder 2 to 2 1/2 hours
6. Strain broth, discard vegetables and reserve short ribs.
7. MAKE SOUP
8. Skim off any excess fat from broth and add broth to clean stckpot, bring to a simmer. Meanwhile melt the butter in a small skillet and cook mushrooms until tender, about 5 minutes
9. Add mushrooms, tomatos with juice, carrots, onion, celery, garlic,lemon, hot sauce and pepper to stock , simmer until vegetables are tender about 1 hour, add potatos and romano cheese and simmer 10 minutes more
10. Remove meat from bones of short ribs and cut meat I p into bite size pieces and add to soup, heat through, add herbs and taste to see if it needs salt or pepper

Beef Vegetable Soup is made with tender chunks of slow simmered chuck roast with onions, celery, carrots, potatoes, tomatoes and green beans. I love to serve this tasty soup with crusty baguettes or cornbread with soft sweet cream butter. This is a wholesome hearty fall and winter meal that you can feel good about serving your family. Skim off and discard any residue that rises to surface. Season roast with salt and pepper and place in your slow cooker with half a can of beef broth.

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