Hearty Beef and Vegetable Soup

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1 1⁄2 hours 5 quarts Print RecipeEmail Recipe


1tablespooncider vinegar
1cupunsalted butter
2 carrots (peeled and cut into 1/2 inch pieces)
3 celery ribs (cut into 1/2 inch pieces)
1smallyellow summer squash (cut in 1/2 inch pieces)
1smallzucchini (cut into 1/2 inch pieces)
1 rutabaga (about 1 pound – peeled and cut into 1/2 inch pieces)
2largepotatoes (peeled and cut melt 1/2 inch pieces)
3poundboiled beef (coarsely shredded)
  salt and ground black pepper (to taste)
3 ripe plum tomatoes (peeled, seeded and chopped)
1cupcooked chickpeas


Cut the green tops and root ends from the leeks and discard. Cut the leeks lengthwise in half and soak in cold water to cover mixed with the vinegar for 15 minutes. Rinse, pat dry, and chop.

Melt the butter in a stock pot over low heat. Add the leeks, carrots, and celery and sauté until the vegetables are limp, about 15 minutes.

Add the yellow squash, zucchini, rutabaga, potatoes, stock, boiled beef, and salt and pepper to taste. Heat to boiling. Reduce heat and simmer uncovered until the rutabaga potatoes are tender, about 20 minutes.

Stir in the tomatoes and chickpeas and simmer for 5 minutes. Serve immediately.

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