Hearty Hoosier Beef Vegetable Soup
photo by Chef Curt
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
16
ingredients
- 2 lbs chuck roast, cubed into 1/2 inch squares
- 2 tablespoons olive oil
- 1 quart Italian cut green beans
- 1 1⁄2 quarts water
- 1 quart whole canned tomatoes
- 1⁄2 large onion
- 1 1⁄2 cups baby carrots, peeled and sliced in 1/4 inch chunks
- 1 1⁄2 cups frozen corn
- 5 potatoes, peeled and cut in 1/2 inch cubes
- 1 1⁄2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1⁄2 teaspoon cajun seasoning, to add a little kick
directions
- Cut up the chuck roast and all the vegetables as directed in the ingredients section. Add the olive oil to a large stock pot and place the chuck cubes in the bottom to brown over medium high heat. When half browned add all the seasonings and onion.
- Continue stirring and browning about 5 minutes and add the green beans, water, and carrots. Let it come to a slow boil and add all the other vegetables. Add a little more water if necessary to cover all the items well and add about an inch more in the pot depending on how tall it is.
- Turn down the heat to medium low and continue to simmer for about 45 minutes - stirring occasionally. Enjoy!
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RECIPE SUBMITTED BY
Chef Curt
Spencer, Indiana
Cooking is one of my many hobbies, right between fire spinning, model rocketry, gardening, deer hunting, and particle physics. By day I design medical devices at a small engineering research company, but the evening meal is my time to shine. My favorite cookbook to date is John Madden's guide to tailgating. It's definately a masculine cookbook (which I admit is why I bought it), but where else do you find a recipe for a whole roasted pig!?