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Stock Yard Restaurant: Vegetable Beef Soup


Vegetable Beef Soup

Stock Yard Restaurant Recipe

Serves 10-12

2 tablespoons oil
2 pounds beef, cut into 1 inch cubes
6 Idaho potatoes, peeled and cubed
6 carrots, peeled and sliced
3 celery stalks, chopped
1 beef bouillon cube
1/4 teaspoon fresh thyme
1 tablespoon fresh basil
1/4 cup all-purpose flour
1 tablespoon sugar
2 bay leaves
2 (14 1/2 oz.) cans tomatoes, diced or stewed
1 large onion, chopped
1 (15 oz.) can kidney beans
1 (15 oz.) can northern beans
1 (12 oz.) package whole kernel corn, frozen
6-8 cups water
1 tablespoon salt

In a large soup pot heat the oil. Combine the sugar and flour and coat the beef in this mixture. Cook the beef in hot oil until well browned.

Add the thyme, bay leaves, basil, bouillon cube, salt and water. Cover the pan and simmer the ingredients for 15 minutes. Add the tomatoes, potatoes, carrots, onion, celery, corn and beans. Simmer for 1 1/2 to 2 hours.

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