Southern Style Vegetable Beef Soup
What could be better on a cold winter day than a steaming bowl of vegetable beef soup?
Ingredients
- 1 Tablespoon vegetable oil
- 1 medium onion chopped
- ½-3/4 pound stew beef cut into bite sized pieces
- 32-48 ounces beef stock
- ¾ cup carrots sliced
- 1 cup okra sliced
- ¾ cup baby lima beans
- 28 ounce canned tomatoes
- ¾ cup corn frozen, fresh or canned
- 1 cup potatoes diced
- 8 ounce can green beans
- 1 Tablespoon salt (or to taste)
Instructions
- Brown onion in oil over medium heat until soft and translucent, and then set aside.
- Brown beef in the same pot and then add beef stock to cover beef.
- Cover and and bring to a boil. Reduce to simmer and cover.
- Simmer until beef is tender approximately two hours (but can vary according to the size of the beef pieces).
- Add carrots and okra and more stock to cover. Bring back to boil. Reduce heat and simmer 10 minutes.
- Add onions, lima beans and tomatoes and more stock if needed. Cook additional 10-12 minutes.
- Add corn, potatoes and green beans, and more stock if needed. Cook until potatoes are tender.
- Taste for saltiness and add salt if needed.
Notes
Stock amount is approximate. If more liquid is needed to cover vegetables you can use water.
Nutrition
Calories: 238kcalCarbohydrates: 34gProtein: 18gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 23mgSodium: 1767mgPotassium: 1314mgFiber: 7gSugar: 10gVitamin A: 3202IUVitamin C: 36mgCalcium: 101mgIron: 6mg
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