Sunday Soup Supper {Beef Vegetable}

After a whirlwind spring break, we are happy to be home sweet home! We made a lot of memories, learned a thing or two, and (mostly) had a great time. Traveling with kids isn't always a walk in the park! Thank goodness my in-laws wanted to hear all about the trip and invited the kids over for an overnight. Dan and I were able to celebrate a friend's 40th and run a few errands. Most importantly, I slept in this morning! Spring Break 2019 wore me out and I have a busy couple of months ahead! 

One of our most favorite Sunday suppers in the winter is soup. I know it's technically spring but we have winter temps and snow flurries on this last day of March. I had a request for Beef Vegetable soup which sounded perfect on a cold day. Fingers crossed this is the last Sunday Soup Supper until late fall! 

Growing up we would visit my Great-Grandma every Christmas Eve before heading to Mass. She always had a pot of beef vegetable soup and shredded chicken cooking away. Since we had to visit earlier than others, we were always lucky to sneak a bowl or two and a sandwich while we visited and exchanged gifts. She was the sweetest little lady! 

When I found a vegetable soup recipe that tasted pretty darn close to hers, I knew it was a keeper! I've tweaked it a few times over the past 10-12 years and made it my own. I believe the original recipe is from Martha Stewart. 

This time around I decided to speed up the cooking process and utilize my Instant Pot and the beef turned out perfectly tender. I have the 8-quart which is the larger size and works for our family. 

Beef Vegetable Soup

Ingredients: 

2 T. Olive Oil

1.5-2 lbs. stew beef

2 c. diced onions

1 c. sliced celery

1 c. diced carrots

2 t. Italian seasoning

6-8 c. vegetable/beef/chicken broth (use vegetable or chicken if omitting beef - that is the original recipe)

28 oz. can of diced tomatoes w/ juice

1 T. tomato paste 

8 c. mixed fresh or frozen vegetables (corn, lima beans, peas, potatoes, zucchini) 

Directions: 

Use the saute function on the Instant pot or heat oil large stockpot or dutch oven. Add seasoned beef and saute until brown on all sides. Remove from pot and add onions, celery, carrots, Italian seasoning, salt & pepper. Cook, stirring frequently, until onions are translucent. Add beef and juices collected, broth, tomatoes, paste and two cups of water. Add diced potatoes, if using. 

Seal the Instant Pot lid, close the valve, and select the Pressure Cooking button for 15 minutes then use natural release for 25 minutes (I lost my patience at 15 minutes and then did quick release). Add remaining vegetables and allow to warm through. 

If using stockpot or dutch oven, bring to a boil. Reduce heat and simmer for 40 minutes until beef is tender. Add vegetables and return to a simmer. Cook uncovered until vegetables are tender about 20-25 minutes. 

Note: I only used frozen vegetables this time. I forgot about the zucchini I bought at the store. I would recommend adding any fresh vegetables when you add the potatoes when cooking in the Instant Pot. Also, be sure to read and follow your Instant Pot directions when using! 

I served with our soup with warm bread and butter. It hit the spot on this chilly Sunday!