Vegetable and Beef Soup Recipe It’s the perfect hearty soup filled with tender shredded beef and nutritious vegetable.  Plus, it is a versatile recipe so feel free to replace veggies with what you have on hand. Ingredients 1lbs of beef on soup bone 1 tablespoon olive oil 1 large chopped sweet onion 3 large chopped into bite size pieces of carrots 2 large chopped celery 1 tablespoon of minced garlic in olive oil (can) 5 cups beef broth 1 1/2 tsp dried basil 1 tsp dried oregano 1/2 tsp dried thyme 2 cups of yellow potatoes, chopped into bite size pieces 1 cup chopped green beans 1/2 cup of corn Instructions Heat olive oil in a large pot over medium-high heat to sauté onions. Add celery and garlic – sauté for about 5 minutes with onions before adding beef ( be sure to use soup bone with meat on it); Add 1 cup of water before adding the carrots and potatoes. Season with herbs listed or your favorite dried herbs for beef. Cook for about 35 minutes in Electric Pressure Cooker or follow manufactures directions for beef roast. Let the meat self release – turn off warming function. Remove promptly. Once the meat can be easily handled – strain everything out of the electric pressure cooker and sit bone with beef attached to side. In the pot bring 5 cups of beef broth to a boil before adding about 1 cup of the strained broth sat aside earlier. Test to see if you need salt and pepper. Carefully add the strained vegetables. Cut the beef off of the bone and add shredded or bite size pieces to the pot bringing back to a simmer. Slowly stir in frozen corn and green beans and bringing back up to a slow simmer. Stir in fresh cut parsley (if desired) and serve warm with a roll. Notes: This recipe makes 6 Servings Stew is a thicker base meal compared to soup being a broth base.