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vegetable beef soup in a white bowl on a dark background with wooden cutting board and bread

Vegetable Beef Soup

Comfort food at its finest. Hearty beef and vegetables are good for what ails you.
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Servings: 6
Course: Comfort, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 lbs Sirloin Tip Roast can use other roasts like chuck or stew beef
  • 4 Potatoes peeled and cubed
  • 1 bag Frozen Mixed Vegetables
  • 1 Onion I use yellow
  • 2 cloves Garlic minced
  • 30 oz Petite Diced Tomatoes
  • 4 cups Beef Broth
  • 1 tsp Creole Seasoning I use Tony Chachere's
  • 1/4 tsp Dried Thyme
  • 15 oz Tomato Sauce
  • 1 dash Worcestershire sauce
  • 1 Bay Leaf
  • 1 tbsp Olive Oil

Method
 

  1. In a large stock pot sear the roast on high on all four sides until brown in olive oil
  2. Reduce heat to medium
  3. Add diced onions and sautee for two minutes or until translucent
  4. Add minced garlic and stir for two more minutes
  5. Add all remaining ingredients and bring to a rolling boil
  6. Reduce heat to medium and cook about 20 minutes, or until potatoes are fork tender
  7. Reduce heat to simmer and cook for about 5 mins