Last night I put a pot of vegetable beef soup on the stove and let it simmer all night. We won’t be eating it today because its Friday… and its lent. But it’ll be oh so yummy to nibble on all weekend long. I’m a big fan of soup, any kind really, but this home cooked vegetable beef soup is scrumptious! I make a HUGE pot of it when I do because we never can get enough of it!
Here’s how I make mine:
Brown your stew sized cut up meat, I sauted my chopped red bell pepper and onion at the same time. Adds moisture to the mix and gives the meat a lot more flavor. I used one large red bell pepper and two medium onions. I am using a three pound package of stew meat for this recipe.
Add Tony Chachere’s to the meat and veggie mixture while its browning as well. Season to suit your own taste.
Make sure you get a good dark brown on the meat, saute the veggies til they’re clear. There should be a good amount of brown on the pot, thats the good stuff that makes a superb brown gravy.
I add my tomato paste, two small cans when the meat is good and brown. I use two small cans.
Then I add my frozen vegetable mix. I used a five pound bag of veggie mix with carrots, peas, corn and green beans in it. I also had a mushroom stems and filling from some mushrooms I cleaned for stuffed mushrooms we’ll be cooking on Sunday. I added the mushrooms just as the meat was almost browned.
Finally I add three 32 ounce packages of beef stock to the pot along with 60 ounces of water. Sometimes I use beef bullion instead, if I do this, I reduce the amount of salt I add to the pot when browning the meat.
The longer you cook it the better it tastes.
I love a little cup of soup, especially served in a pretty little bowl.
Grab a spoon and have a bowl of soup with me! Enjoy!
Kayla Ann