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Betty's Homemade Vegetable Beef Soup
Betty's Homemade Vegetable Beef Soup

Betty's Homemade Vegetable Beef Soup

2 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
lb 2 1/2 to 3 stew beef
Unsalted meat tenderizer
1-2 cup (s) plain flour (to coat stew beef)
Cooking oil (for stew beef)
1 large white onion
2-3 stalk s chopped celery
6 carrots, scraped & sliced
2 cans (16 oz) whole tomatoes
2 qt water
1 Tbsp parsley flakes
Salt & pepper
1 can French style green beans
8-10 diced red potatoes
1 can cream corn
1 can English (June) peas
1 cup whole milk
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Let's Make It
Sprinkle meat tenderizer over stew beef. Put flour into container along with stew beef and shake until coated. Barely brown stew beef in skillet in cooking oil on both sides--takes about 4-5 minutes. Drain excess oil.
Pour stew beef into a Dutch oven or crock-pot. Add onion, celery, carrots, tomatoes, water, parsley, salt & pepper to taste, and green beans. Cook 1 hour at a slow boil.
Add potatoes, cook 45 minutes. Add cream corn, June peas, and milk. Simmer for 15 minutes.
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