PCC Beef Vegetable Soup

Yield: Makes about 1 1/2 quarts

No votes yet

These ingredients are:
dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Heat the oil in a large soup pot over medium-high heat. Add the beef and cook until browned, 7 to 10 minutes. Stir in the onions, celery, carrots, peppers, garlic, herbs and spices; cook until soft, about 5 minutes.

Add the potatoes, tomatoes, tomato sauce, corn, peas, green beans, kale and enough water to cover; bring to a boil. Reduce heat to a simmer and cook until the soup is slightly reduced and flavors meld, 20 to 30 minutes.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: beef, soups

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login