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Prep Time:
20 minutes

Cook Time:
35 minutes

Servings:
8 to 10 servings

Prep Time:
20 minutes

Cook Time:
35 minutes

Servings:
8 to 10 servings

Beef Vegetable Soup

INGREDIENTS

Beef Vegetable Soup

  • 1/4 C. (50 mL) Crisco® All-Vegetable Shortening
  • 1 lb (500 g) beef stew meat, cut into 1/2” (1 cm) cubes
  • 1 C. (250 mL) finely chopped onion
  • 2 cloves minced garlic
  • 2 cans (19 oz / 540 mL per can) cans white kidney beans, drained and rinsed
  • 1 can (28 oz / 540 mL) can diced tomatoes, undrained
  • 6 C. (1.5 L) water
  • 3 beef bouillon cubes
  • 2 vegetable bouillon cubes (beef bouillon cubes can be substituted if necessary)
  • 2 carrots, pared and diced
  • 2 stalks celery, sliced
  • 1 tsp. (5 mL) salt
  • 1/4 tsp. (1 mL) hot sauce
  • 1/2 tsp. (2 mL) dried leaf basil
  • 1/2 tsp. (2 mL) dried leaf oregano
  • 1 bay leaf

DIRECTIONS

  1. Melt shortening in a large Dutch oven and lightly brown beef cubes. Stir in onion and garlic and cook 3 to 4 minutes.
  2. Add beans, tomatoes with liquid, water, bouillon cubes, carrots, celery, salt, hot sauce, and herbs. Heat to boiling, reduce heat, and simmer covered for 30 minutes.
  3. Remove bay leaf and serve.