Beef, tomatoes, potatoes, and a medley of vegetables simmered in beef broth, with a tomato base and optional smoking option. This can be made indoors OR on your smoker!
Beef Vegetable Soup
Ingredients
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Method
- 1
Preheat your Traeger or pellet smoker (if using) at 350 for 10-15 min. If not, the stove top is perfectly fine for this soup in a Dutch Oven with a lid.
- 2
Meanwhile, chop all the veggies and set aside separately.
- 3
Start by browning the beef, drain the grease, then add the onion, celery, garlic, salt & pepper to the pot.
- 4
While the beef is browning, give the carrots a head start by cooking those separately in a little butter and/or water, in a skillet for about 10-12 minutes.
- 5
Once onions & celery are softened, add the softened carrots, and start building the tomato base by adding the tomato paste, whole tomatoes in their juice, and then the chicken broth.
- 6
Season again with salt & pepper.
- 7
Add the potatoes, Worcestershire, Italian seasoning and simmer for about 90 minutes (on the Traeger), 30 minutes or so on the stove top.
- 8
Once potatoes are fork tender, add the corn, peas, and cabbage and simmer another 15 min.
- 9
Top the pot with the 2 TBSP butter, taste and season again if needed with salt & pepper.
- 10
Serve with hot, buttery rolls.
