Beef and Vegetable Soup

It’s still Spring and the weather where I’m at is not quite as nice yet. It’s gloomy and rainy today. And a hot and hearty soup would be nice in this kind a weather.

I pre-cooked my beef in my Instant Pot. I set it in manual for pressure cooker for about 18 minutes and after I removed the beef from the pot, I saved the liquid to use for my soup. But if you don’t have a pressure cooker just cook it in a soup pot for about an hour or until tender.

Let’s Get Cooking!

Ingredients

1 1/2 pound lean cut beef, cubed

3 medium size yellow potatoes, peeled and cubed

4-5 cups beef broth, or use the liquid you cooked the beef in

3 celery stalks

2 medium size carrots, peeled, cubed

1 yellow onion, chopped

1/2 head green cabbage, roughly chopped

8 oz. green beans, trimmed

1/4 cup soy sauce

1 teaspoon whole peppercorn

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons 21 seasoning salute

1 teaspoon dried thyme

1/2 teaspoon red chili pepper flakes

salt to taste

Instructions

1. Cook the beef in a pressure cooker or Instant Pot. If you don’t have a pressure cooker, use a soup pot, add water and cook the beef for about an hour or until tender. Save the liquid for the soup, or use beef broth.

2. Add the potatoes to at least 4 cups liquid you cooked the beef in. Or use a beef broth. Add soy sauce, peppercorn, and all the spices.

3. Cover and simmer for about 10 minutes or until the potatoes are tender. When the potatoes are softened, add onion, celery, and carrots, stir, simmer for 5 minutes or until tender.

4. Add the beef back into the soup pan, add the rest of the veggies, stir, simmer for a minute or until the veggies are tender and cabbage is wilted. Add more salt if needed.

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