Tomato, Beef and Vegetable Soup

Lately I have been craving something hearty, and when I think of hearty foods, I’m either thinking cheesy, or beefy/tomato. This time my craving was specifically for some type of beef soup in a tomato base. I think it was this yummy beef and tomato soup, posted at a recent Sunday Night Soup Night, that got me into this mood 🙂

Because the soup cooks for a long time, the stew beef becomes meltingly tender (provided it isn’t really lean stew beef which can be on the dry side) and the flavor is rich because over the course of cooking, the liquid reduces and the flavors becomes more concentrated.

Tomato Beef and Vegetable Soup 

2 tablespoons oil (ghee/butter/coconut oil)
1 pound beef stew meat (grass fed)
1 large onion, diced
3-4 cloves garlic, minced
6 cups beef stock
2 cups strained/pureed tomatoes
4 medium carrots, peeled and sliced
2 medium potatoes, diced
2 celery ribs, sliced
6-8 button mushrooms, sliced
1 tsp. sea salt (or more, depending on your taste)
ÂĽ teaspoon black pepper
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon dried marjoram
1 cup corn (I used frozen)
1 small bunch of kale (about 12 stalks), chopped

1. Heat oil in a large pot. Add the beef and brown on all sides.
2. Add the onion and garlic, and sauté until golden.
3. Add all of the remaining ingredients except for the corn and the kale.
4. Simmer gently, with the lid partially open, for 2- 2 ½ hours until the beef is tender.
5. Add the corn and kale and simmer for another 20-30 minutes.
6. Serve with a dollop of sour cream! (optional)

You could also make this in your crock pot, but my crock pot doesn’t allow the liquid to reduce very much, so I find the flavors don’t concentrate as well. If making this in the crock pot, perhaps reduce the amount of beef stock to 4-5 cups instead of 6.

This soup is a variation on the Vegetable Beef Soup that I had posted previously.

Linking to: Sunday Night Soup Night!, Sunday School @ Butter Believer, Monday Mania @ Healthy Home Economist, Homestead Barnhop @ The Prairie Homestead, Make Your Own Mondays, Full Plate Thursdays @ Miz Helen’s, Simple Lives Thursday @ GNOWFGLINS, Pennywise Platter Thursdays @ Nourishing Gourmet, Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Friday Food Flicks @ Traditional Foods, Superfood Carnival @ Painfree Pregnancy

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12 Comment

  1. […] For another variation on this soup, have a look at my Tomato, Beef and Vegetable Soup. […]

  2. Looks fabulous. Good idea about less liquid in the crock pot. I don’t think I’ve ever thought of that before but it makes total sense.

    Thanks for sharing!

    1. Debbie says: Reply

      Hi Stephanie, thanks for stopping by!

  3. This looks so good! We are really getting into good, nutrient dense soups. I love the kale in this. Thanks for posting!

    1. Debbie says: Reply

      Thanks Sonja! I love the kale in this too…..I’m putting kale in everything these days!

  4. andi says: Reply

    I just made a soup this past weekend,using stew beef, it was very tasty and its gone………………andi

    1. Debbie says: Reply

      🙂 Good soup never lasts long!

  5. Debbie,
    Your Tomato Beef and Vegetable Soup looks so good, this is one of my favorite soups. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick’s Day!
    Miz Helen

  6. Kristi says: Reply

    This looks absolutely wonderful and healthy. They would be perfect for pregnant and breastfeeding mothers. Would you be willing to post this to my pregnancy and breastfeeding superfood blog carnival, superfood sundays?


  7. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

  8. […] it to make soup of course! Here are some of my soups that use beef stock: Thai Beef Coconut Soup Tomato, Beef and Vegetable Soup Faux Pho Paleo Minestrone Asian Dumpling […]

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