2. Sauté the Aromatics. In the same pot, add onion, garlic, carrots, and celery.Sauté for 3-4 minutes until softened and ...

"I always think of my grandpa when I eat this, and we usually serve it with cornbread," she adds. "It's mainly a fall dish, but it's good in the summer, too.

2 ½ pounds beef roast cut into 1-inch pieces Instructions: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Dry the beef with paper towels, season with salt and pepper. In ...

In a large casserole or stockpot, melt the butter over medium-low heat. Add the diced vegetables and sweat until tender, about 15 minutes. (If desired for garnish, reserve about 3/4 cup ...

2 lbs. lean ground beef 1 medium onion, finely diced 3 lbs. beef soup shanks 1 can chopped tomatoes with chilies (10 oz.) 1 can tomato sauce (8 oz.) 6 quarts water, preferably bottled 1 large ...

Forget pumpkin-spice season. Here at Simplemost, we are all about soup season, and we can’t wait to break out our soup pots and start making every yummy soup recipe we can find. Our new favorite ...

Allow to marinate in seasoning at least 2 hours or up to overnight. Dredge meat in runions or seasoned flour. On medium/high heat, in a soup kettle, brown meat in 3 tablespoons of hot olive oil.

Reduced sodium, 53% less sodium per serving than our regular chunky vegetable beef soup. No artificial flavors, or certified synthetic colors. Our Thoughts: Another lighter in color veggie soup.

Crock-Pot Vegetable Beef Soup Chuck roast is the ideal cut of beef for this hearty soup recipe. When it has time to simmer and cook, it becomes meltingly tender and full of flavor.