Vegetable Beef Soup

Servings & Time

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Servings: 8
Preparation: 20 minutes
Cooking: 120 minutes
Ready: 140 minutes

Ingredients

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• 1/2 teaspoon seasoned salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon thyme
• 2 bay leaves
• 2 garlic cloves, minced
• 3 cups water
• 1 (14-ounce) can tomato juice
• 1 pound beef chuck roast, cut into 1-inch cubes
• 3 tomatoes, diced
• 3 large potatoes, chopped
• 8 medium carrots, sliced thin
• 4 celery stalks, sliced
• 1 large onion, chopped
• 1/4 head of cabbage, chopped

Directions

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1. In a large soup pot, brown the beef cubes over medium heat until lightly seared. Drain excess fat if needed.
2. Add onion and garlic to the pot and sauté for 3-4 minutes until fragrant.
3. Pour in water and tomato juice, then add carrots, potatoes, celery, tomatoes, and cabbage.
4. Stir in the seasoned salt, basil, thyme, and bay leaves.
5. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2 hours or until vegetables and beef are tender.
6. Remove bay leaves. Taste and adjust seasoning if necessary.
7. Serve hot with fresh herbs or a slice of crusty bread, if desired.