This hearty Vegetable Beef Soup has beef and lots of vegetables. Comforting, healthful, and delicious, this soup is perfect for a cold winter night!
– 2 pounds stewing beef– 8 cups water– 3 tablespoons olive oil– 1 large onion– 2 carrot– 2 stalks celery– 1 teaspoon salt – ½ teaspoon pepper– 3 tablespoons tomato paste– 14.5 ounce diced tomatoe– 1 beef bouillon – 1 cup cauliflower floret– 1 small zucchini– ¼ cup lemon juice– 1 large egg – ¼ cup parsley
Ingredient
1
Adding steak and water to a big pot. Boil on medium-high heat. When the broth boils, skim off the contaminants.
2
Otherwise, you'll get a cloudy, dark soup instead of a clear broth. Simmer, cover, and cook for 1 1/2 to 2 hours. Cook until beef is tender.
3
Keep the broth after removing the beef. In a large Dutch oven, heat olive oil on medium-high. Sauté onion, carrots, and celery for 5 minutes until soft.
4
Sprinkle salt and pepper. Mix in tomato paste and diced tomatoes. Add vegeta or beef bouillon. Put cauliflower and cooked beef in the pot.
5
Stir in beef broth. Bring to a boil, then reduce heat and simmer for 30 minutes. Add zucchini and lemon juice.
6
The soup will thicken and the egg will cook quickly. Sprinkle parsley and serve with sour cream and pickled spicy peppers.