Homemade Vegetable Beef Soup.
I ate this soup. In fact, I ate a LOT of this soup.
As most of you reading this were in the same boat as I, last week was a torrent of winter weather. Snow was forecasted, kids came home early from school, spouses were home in advance of the impending storm.
So…I said I wanted Vegetable Beef Soup, and vegetable soup I made.
Deep inside, only my mom makes a great vegetable soup, so, I wasn’t expecting much. As it turns out…I did very well.
This recipe was so hearty – huge chunks of potatoes and carrots, lots of corn and peas, and the beef? Ever so tender and full of flavor. We added a healthy dose of sriracha, and that amped up a nice lip tingle after the bowl was emptied.
My mom? Well, her soup is still the soup of my childhood, and it will always make me feel good. But this? This soup ranks up there with some of the best I’ve ever had.
Now you can make it, too. Enjoy!
Homemade Vegetable Beef Soup
- 1 pound diced sirloin
- 2 tablespoons butter
- 1 medium white onion, diced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 28 oz beef broth
- 3 cups water
- 28 oz canned diced tomatoes
- 1 cup frozen corn
- 3 large Yukon Gold potatoes, cut into bite bized pieces
- 1 1/2 Tablespoons garlic powder
- 3 bay leaves
- 1 cup frozen peas
- 1 1/2 teaspoons sriracha
- Salt and Pepper, to taste
- In large saute pan, brown the sirloin over medium heat. Remove from pan.
- Add butter to the now empty pan and saute the onions, carrots, and celery until tender.
- Remove sirloin and cooked vegetables to the bowl of your slow cooker, and add beef broth, water, undrained tomatoes, corn, potatoes, bay leaves, and garlic powder. Stir to combine. Cook according to slow cooker instructions (average 3 hours on high, 5 hours on low. Potatoes will be tender.)
- When potatoes are tender, add peas, sriracha, and salt and pepper as desired. Allow to cook for 15-20 additional minutes. Serve hot.