PCC Beef Vegetable Soup | PCC Natural Markets

PCC Beef Vegetable Soup

Yield: Makes about 1 1/2 quarts

Your rating: None (2 votes)

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



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


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