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Beef Vegetable Soup

1 c Dried porcini mushrooms
41 1/4 oz Beef broth; reduced sodium
1 tb Olive oil
1 lb Beef top round steak, cut into 1 1/2 x1/4 x1/4 strips
2 Garlic cloves, pressed
1 c Frozen small whole onions
16 oz Diced tomatoes
10 oz Frozen green peas


Combine the dried mushrooms and 1 can beef broth in a small bowl. Let stand 30 minutes for mushrooms to soften. Heat oil in 4-quart saucepan or 5-quart Dutch oven over medium-high heat. Add beef; stir-fry 1-2 minutes or until beef loses its red color. Using a slotted spoon, remove beef to a bowl; keep warm. Add garlic to pot; cook, stirring constantly, 1 minute. Drain mushrooms, reserving broth. Chop mushrooms and reserve. Add reserved broth to saucepan along with remaining 2 cans broth. Bring to boiling. Add onions. Return to boiling; cook 3 minutes. Add tomatoes, green peas, reserved beef and mushrooms. Return to boiling. REduce heat to low; simmer 5 minutes. Serve.




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