Emilie’s Beef Vegetable Soup
Contributed byJulie Whitt
Ingredients
- 1 1/2 pound chuck roast or stew meat
- 2 tablespoon olive oil
- 1/2 teaspoon garlic (minced)
- 1 1/2 cup celery (chopped)
- 1 1/2 cup onion (chopped)
- 1 can crushed tomatoes (large)
- 1 can tomato sauce (small)
- 1/2 cup navy beans
- 1 large bag frozen vegetables
- 2 teaspoon salt
- pepper (to taste)
- 3 bay leaves (optional)
- water
- 2 potatoes (large, cubed)
- 1/2 head cabbage (chopped fine)
Yield: 8 Servings
Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Instructions
Sear stew meat in olive oil. Add garlic, celery and onions. Add can of crushed tomatoes and the small can of tomato sauce. Rinse navy beans. Add navy beans, frozen vegetables, salt, pepper and bay leaves, if using. Add enough water to cover ingredients in pan. Simmer for 2 hours. Add potatoes and cabbage. Simmer for 1 additional hour.
© 2025 Upper Arlington Public Library
2800 Tremont Road, Upper Arlington, OH 43221 • (614) 486-9621