Easy Veal (or Beef) Vegetable Soup Perfect for Fall
A delicious, robust soup bursting with flavor perfect for the fall weather!
I absolutely love making hearty soups. They’re easy to make (I actually enjoy chopping the vegetables, I find it very therapeutic). If you want a quick shortcut, I sometimes use a chopper. As soon as all the vegetables are chopped, you’re done. Just dump in a pot and let the stove do the work for you. A couple of hours later, you have an incredible supper! I actually like to serve this as a dinner in a bowl kind of thing with some garlic toast or homemade croutons.
The best part about making soups? No rules. Don’t have lentils? Skip. Have some extra potatoes? Throw them in!
This soup freezes amazingly. You can make a big batch and save some in your freezer.
Easy Veal (or Beef) Vegetable Soup Perfect for Fall
Ingredients
- 1 small onion, diced
- 2 tsp oil
- 1 medium yellow squash, diced
- 1 medium zucchinis diced
- 1 large carrot, diced
- 1 small parsnip, diced
- 1 Tbsp flour
- 2 lb beef stew*
- 8 oz baby bella mushrooms, sliced
- ½ cup short grain brown rice or barley
- ¼ cup green lentils or split peas
- Salt to taste
- 5 cups water
Instructions
- In a large soup pot, heat the oil, add the onions and sauté for about 5-7 minutes or until translucent. Add the rest of the vegetables and sauté for an additional 5-7 minutes. Add the flour and beef stew. Mix well. (The ingredients will seem chalky, this is normal.)
- Add rest of ingredients, bring to a boil and then simmer on low for 2-3 hours.
Notes
*This soup is exceptionally good with veal or even venison! I know those are hard to come by, so you can easily use beef.
Recipe by Faigy Murray | https://mykitchenmystudio.com/easy-veal-or-beef-vegetable-soup-perfect-for-fall/
