homemade vegetable beef soup

Who doesn’t love Homemade Vegetable Beef Soup? Comfort food at it’s best! This soup is loaded with carrots, potatoes, tomatoes, rice macaroni, lentils, frozen beans, corn and fresh spinach.

I used my homemade Beef Broth which was delicious by itself. Here’s the link for the beef Broth: https://the2spoons.com/essential-easy-homemade-beef-bone-stock/. This beef broth was made from roasting bones along with onions, carrots and garlic. I dumped those ingredients into a stick pot, covered with water and cooked for hours.

When I was making the beef broth, I set the Instant Pot for 2 hours. After the 2 hours I quick released the steam and removed the bones. When they were cool enough to handle, I removed the meat from the bones to use in the soup and returned the bones to cook for an additional 4 hours.

Comforting, EASY Homemade Vegetable Beef Soup

I used Mutti tomatoes because they are a great product. Here’s a link if you aren’t familiar. https://amzn.to/2U2h7Fg. These tins of tomatoes are pure tomatoes, with a wonderful flavor. They are actually from Italy. I can find them at my local HEB, but I don’t see them at all grocery stores. They are a little more expensive, but not expensive as other Italian tomatoes I’ve seen.

Comforting, EASY Homemade Vegetable Beef Soup

Here’s another soup recipe I have on the blog, Italian Wedding Soup is delicious! https://the2spoons.com/beautiful-italian-wedding-soup/.

Here’s the recipe for this vegetable beef soup! Enjoy

Vegetable Beef Soup in the Instant Pot

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Servings: 6 Servings

Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 2 tsp beef fat, olive oil or canola oil
• 1/2 onion, unpeeled and quartered
• 2 stalks celery, roughly chopped
• 2 carrots, unpeeled and roughly chopped
• salt and pepper
• Beef from a pound or so of beef bones that had been used for making beef broth or leftover short ribs meat or chuck roast
• 1 1/2 cups Diced tomatoes
• 6-8 cups beef broth (I used homemade) See the link in my blog
• 2 medium or 1 large Russet potatoes , diced ( or your choice of potatoes)
• 1/4 cup long grain or wild rice
• 1/4 cup small macaroni
• Handfull of lentils ( optional)
• 1/2 – 1 cup frozen Lima Beans
• 1/2 – 1 frozen whole kernel corn or canned
• 1-2 bay leaf
• cayenne pepper, optional
• dash of chili powder, optional
• couple of hands-full of fresh spinach, optional

Equipment

• Instant Pot

Method

 

1. Set the Instant Pot to the Saute mode or heat a large stock pot.
2. Add your oil, the onion, celery, carrot and garlic and saute for a few minutes.
3. Add the remaining ingredients, stir to combine and check for salt and pepper.
4. Set the pot back into the Beef/Stew mode and set for 15 minutes. When complete quick release the steam. Adjust seasonings, add the spinach, combine and serve with crackers or your favorite cornbread!

   If you were using a stock pot, cook until your potatoes and carrots are tender, along with the rice, lentils if you are using and the macaroni. ————