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Vegetable Beef Soup

Kathleen Smith
  • 90 minutes
  • Serves

INGREDIENTS

1 1/2 tbsp

Better than bouillon beef flavor

2 lb

Flank steak

2

Bay leaves

4

Carrots, Medium

2

Celery stalks

16 oz

Cremini mushrooms

6 cloves

Garlic

1 cup

Green beans, Frozen

2

Russet potatoes, Large

1 tsp

Thyme, Fresh

2

Can Tomatoes, Petite

2 cups

Yellow onion

48 oz

Beef broth, Low Sodium

2 tbsp

Tomato paste

2 tsp

Soy sauce

2 tsp

Worcestershire sauce

1

Black pepper

1

Salt

4 tbsp

Vegetable oil

1/2 cup

Red wine