Beef and Vegetable soup was one of my favorite childhood soups made by mother with great patience and love. She always slow simmered her soups for hours so the meat was perfectly tender and the vegetables and broth partnered together to create a symphony of flavor that made this soup Tre Magnifique!
Things have changed since my childhood. Our lives are often full with a plethora of activities that make it challenging to spend time in the kitchen the way our mothers did. Thankfully, the Instant Pot came into our lives and made cooking delicious, healthy meals a reality once again. Instead of spending hours at the stove, now we can make many of those classic favorites in a fraction of the time with the same great results. This classic Beef and Vegetable soup turned out exactly like my mother’s recipe and is ready to eat from start to finish in an hour and twenty minutes instead of four hours on the stove top.
There is some room for substitutes in this dish without compromising on the taste. If you don’t have beef broth on hand feel free to use chicken broth or vegetable broth instead. You can also add in your favorite vegetables. My mom often used frozen green beans in her vegetable mix but I didn’t have those on hand when I made this batch. I also prefer using chopped large carrots instead of baby carrots but I used what I had on hand and the flavor and taste is still just as delicious. My mom would have loved the Instant Pot!
Are you a soup lover like me? Find some of my most popular global soup recipes here!
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook
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