Beef Vegetable Soup 3-Ways
Make one flavorful soup base then use it to easily create three deliciously different soup varieties! Don't want to make all 3 soups at once? Then freeze the base to use later. Click the "tips" tab to see the recipes!
Ingredients
3 tablespoons olive oil
1.5 pounds boneless beef sirloin steak, about 3/4-inch thick, cut into 1/2-inch cubes
3 large onion, diced (about 3 cups)
6 stalks celery, diced (about 3 cups)
6 carrot, peeled and diced (about 3 cups)
3 cloves garlic, minced
12 cups Swanson® Beef Broth
1.5 pounds boneless beef sirloin steak, about 3/4-inch thick, cut into 1/2-inch cubes
3 large onion, diced (about 3 cups)
6 stalks celery, diced (about 3 cups)
6 carrot, peeled and diced (about 3 cups)
3 cloves garlic, minced
12 cups Swanson® Beef Broth
Instructions
Heat 1 tablespoon oil in a 6-quart saucepot over high heat. Season the beef as desired. Add the beef in two batches and cook until well browned, stirring occasionally. Remove the beef from the saucepot.
Heat the remaining oil in the saucepot over medium-high heat. Add the onions, celery, carrots and garlic and cook for 8 minutes, stirring occasionally.
Add the broth to the saucepot and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the vegetables are tender. Season to taste. Enjoy the base soup as is or customize using one of the options in our tips section.
Heat the remaining oil in the saucepot over medium-high heat. Add the onions, celery, carrots and garlic and cook for 8 minutes, stirring occasionally.
Add the broth to the saucepot and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the vegetables are tender. Season to taste. Enjoy the base soup as is or customize using one of the options in our tips section.
Beef Vegetable Soup 3-Ways
Print
Make one flavorful soup base then use it to easily create three deliciously different soup varieties! Don't want to make all 3 soups at once? Then freeze the base to use later. Click the "tips" tab to see the recipes!
Instructions
Heat 1 tablespoon oil in a 6-quart saucepot over high heat. Season the beef as desired. Add the beef in two batches and cook until well browned, stirring occasionally. Remove the beef from the saucepot.Heat the remaining oil in the saucepot over medium-high heat. Add the onions, celery, carrots and garlic and cook for 8 minutes, stirring occasionally.Add the broth to the saucepot and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the vegetables are tender. Season to taste. Enjoy the base soup as is or customize using one of the options in our tips section.
Ingredients
3 tablespoons olive oil1.5 pounds boneless beef sirloin steak, about 3/4-inch thick, cut into 1/2-inch cubes3 large onion, diced (about 3 cups)6 stalks celery, diced (about 3 cups)6 carrot, peeled and diced (about 3 cups)3 cloves garlic, minced12 cups Swanson® Beef Broth
