Vegetable Beef Soup

Name: Vegetable Beef Soup
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Ingredients: 6 cups diced russet potatoes (not peeled); 2 cups chopped tomatoes (canned is fine); 1 cup chopped carrots; 2 cups kernel corn; 2 cups chopped green beans; 2-3 pounds stew meat (chopped bite size); 1 tablespoon seasoned salt; 4 cups beef broth (or 4 cups hot water + boullion)

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Prep Time: 20 minutes

Cook Time: 120 minutes

Total: 140 minutes

Servings: 12

Author : April Woods

vegetable beef soup

Ingredients

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6 cups diced russet potatoes (not peeled)2 cups chopped tomatoes (canned is fine)1 cup chopped carrots2 cups kernel corn2 cups chopped green beans2-3 pounds stew meat (chopped bite size)1 tablespoon seasoned salt4 cups beef broth (or 4 cups hot water + boullion)

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Instructions

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Step 1

Optional - brown beef in a skillet with a small amount of cooking oil.

Step 2

Add everything to the slow cooker (I used my 7 quart cooker) and cook high 6 hours or low 10 hours.

Step 3

Enjoy!

Step 4

Optional: Turn instant pot to saute feature. Brown the beef in a small amount of cooking oil for 3 -5 minutes.

Step 5

Add remaining ingredients to the instant pot, and set to manual for 45 minutes.

Step 6

When cook cycle is finished, hit cancel and allow natural pressure release for 10 - 15 minutes.

Step 7

Enjoy!

Step 8

Optional: Brown beef on the stovetop in a small amount of cooking oil.

Step 9

Add everything to a large pot with oven safe lid. We like to use our 6.5 quart enameled cast iron. Cook covered on center oven rack at 350 degrees for 2 - 3 hours, until beef is tender.

Step 10

Enjoy!