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When I started to make this for dinner tonight, I realized that I had never put this recipe on here. I can’t believe it, because it is one of our favorite soups. This is one of the easiest recipes to make, it just takes about 3 hours to cook. Aside from cutting up the onion and the beef, there isn’t a lot of prep work for this, which I love.

There is something about vegetable beef soup that is such a comfort food for me. I love everything about it. This recipe makes quite a bit, but you can easily freeze whatever you don’t eat right away and save it for another night when you don’t have time to cook. Or if your like me and some nights the last thing you feel like doing is cooking. I love to cook, but there are some days that I just don’t want to be in the kitchen. It is great to have something easy and good for you to pull out of the freezer. It sure beats getting take out, or fast food.

If you haven’t tried Better Thank Bouillon products yet, you should take this opportunity to do so. It is so much better than anything else out there on the market, I promise, you will not be sorry you tried it. I haven’t used anything else since I tried their products last year. I wrote the recipe out using this product, if you choose to use the containers of broth, just make sure you omit the 9 cups of water and just use about 2 cups water.

You can get the already cut up beef stew meat if you want to, but you will still need to cut it into smaller pieces anyway, so I recommend buying a large cut of meat and just cutting it up yourself. It is almost always cheaper to buy a larger cut of meat anyway. I always buy a piece about 2.5 pounds, so there is plenty. I cut about a 1/2 inch chunk off, then cut that into 1/2 inch strips and then chop into bite size pieces. This piece had very little fat on it around the outside, so I just left that little bit on there to give it some flavor.

**For the gluten free version, just omit the pasta or use a gluten free variety. Better Than Bouillon is always gluten free.

**For the vegetarian version, just omit the beef and use the Better Than Bouillon vegetable.

Vegetable Beef Soup

• 2-2 ½ pounds of beef, cut into bite size pieces
• 7 teaspoons beef Better Than Bouillon (1 large container of beef broth)
• 2 teaspoons chicken Better Than Bouillon (1 small can chicken broth)
• 9 cups of water (about 2-3 if you are using canned broth)
• splash red wine (about a 1/4 of a cup)
• medium sweet onion, diced
• 2 tablespoons butter
• 2 – 12 oz bags of frozen veggies (I like the Birds Eye Steam Fresh)
• 1 large can of petite diced tomatoes
• 8-10 oz of pasta, you can use alphabet or orzo pasta

Add one tablespoon of butter to a large soup pot, along with some salt and pepper, and place over medium heat. When the butter is melted, add in your onion and cook until softened. At the same time add the other tablespoon of butter to a large skillet, over medium heat, along with some more salt and pepper. Add in the pieces of beef and cook until you have browned the meat on all sides.

Transfer the meat and juices to your soup pot with the onion. Add in your Better Than Bouillon, water and splash of red wine. Reduce heat to low, cover and cook for 1 hour.

Then add your veggies and can of diced tomatoes and cook for another hour and a half. I usually add in a little bit more salt and pepper at this point, you can season it to your taste.

Then add in your pasta and cook for about another 12-15 minutes. Stir occasionally so that your pasta doesn’t stick to the bottom of the pan. Serve with crackers or fresh bread.

It’s funny, but I just noticed that there is a B for Bekah right on top of the soup!