This is my FAVORITE soup! It's rich, nourishing and full of flavor. The perfect soup to make after making homemade Beef Bone Broth  with Grassfed Goodness Soup bones  or beef and broth leftover from braising a Grassfed Goodness Roast.  

Whether you are a gardener or not, this soup is also great for using up all those extra fresh veggies in the fall. Of course you can substitute  whatever veggies your family likes or whatever you have on hand. Other variations include using rice, barley or pasta instead of the potatoes (adjust cooking times accordingly). Also, you may have to adjust the salt depending on the type of broth you use. 

Serve this Vegetable Beef Soup with sourdough bread and some slices of cheddar cheese for a hearty, satisfying meal. 

Ingredients:

• 4 T. butter, tallow or olive oil
• 1 cup onion, diced 
• 1/2 cup celery, diced
• 1 cup carrots, grated or sliced
• 2 tsp. salt
• 1/4 tsp. ground black pepper
• 2-4 garlic cloves, minced
• 28 oz. can of diced or crushed tomatoes
• 4 cups beef or bone broth
• 3 cups cut up cooked beef
• 2 cups potatoes cubed
• 1 cup frozen corn
• 1/2 cup frozen green beans
• 1/2 cup frozen peas

Instructions:

1. First, melt the butter, tallow or olive oil in a large dutch oven. 
2. Add the onions, celery, carrots, salt and pepper to the dutch oven. Sauté the veggies until browned slightly.
3. Then add the minced garlic, stir and sauté for one more minute.
4. Next, add the can of tomatoes, the broth and the cooked beef into the dutch oven. Stir and bring to a boil.
5. Add the cubed potatoes, reduce heat to low and simmer uncovered for 15 minutes. Stirring occasionally. 
6. Stir in the frozen vegetables, cover and simmer about 15 minutes or until the veggies and potatoes are fork tender. 
7. Taste and add more salt if necessary. 
   
   

Enjoy!