Vegetable Beef Soup
Vegetable beef soup has always been one of my favorite soup recipes to order at a restaurant. This hearty vegetable beef soup will soon be a staple in your home!
Main Course, Soup
vegetable beef soup
diced russet potatoes
canned is fine
chopped green beans
chopped bite size
or 4 cups hot water + boullion
INSTRUCTIONS FOR THE SLOW COOKER OR CROCK POT
Optional - brown beef in a skillet with a small amount of cooking oil.
Add everything to the slow cooker (I used my 7 quart cooker) and cook high 6 hours or low 10 hours.
INSTRUCTIONS FOR THE INSTANT POT
Optional: Turn instant pot to saute feature. Brown the beef in a small amount of cooking oil for 3 -5 minutes.
Add remaining ingredients to the instant pot, and set to manual for 45 minutes.
When cook cycle is finished, hit cancel and allow natural pressure release for 10 - 15 minutes.
INSTRUCTIONS FOR OVEN
Optional: Brown beef on the stovetop in a small amount of cooking oil.
Add everything to a large pot with oven safe lid. We like to use our
6.5 quart enameled cast iron
. Cook covered on center oven rack at 350 degrees for 2 - 3 hours, until beef is tender.
Browning the beef is an optional step, but it will help add more flavor as well as help the meat tenderize faster.
This is the slow cooker I have:
This is the instant pot I have:
This is the enameled cast iron I have:
Vegetable Beef Soup https://www.mamalovesfood.com/vegetable-beef-soup