BEEF AND VEGETABLE SOUP [EDITED 3/7/2017]

VEGETABLE BEEF SOUP

SERVES: 8

INGREDIENTS:

1 lb.                  Ground chuck

2 lb.                  Stew beef chunks PATTED DRY

2 C                    Beef stock, beef broth, or water **

1 – 28 oz. can     Tomato sauce

2 – 28 oz. cans   Petite diced tomatoes – undrained

1 tsp.                 Cayenne pepper flakes (more later for more kick)

1 tsp.                Parsley flakes

                        Salt to taste

                        Fresh ground black pepper

3 TBSP              Oil

2 TBSP              Butter

12-16                 White mushrooms – wiped clean and sliced

2 medium          Onions, chopped

6-8 stalks           Celery, sliced on diagonal

6-9 cloves          Garlic – sliced

5-6                    Carrots – peeled and sliced in 1/2” lengths (large ends quartered)       

2-3 large            Russet potatoes – peeled and cut large dice***

1/4 head            Cabbage – chopped in bite-size pieces

       

Other vegetables you may choose:  10 oz. pkg frozen baby green peas, green beans, 1 C fresh or frozen corn kernels, baby lima beans, pearl onions, okra – select 2 max.

**   McCormick makes a powdered 'au jus' gravy mix sold in envelopes that is great in lieu of water (use 1 pkg with 2 cups of water) and if you add it without liquid, it acts as a thickener for the soup!

**Knorr makes a good beef stock concentrate but it’s VERY salty

*** Optional starch:  Noodles or other pasta

DIRECTIONS:

In a large (5-6 quart) Dutch oven – cook ground chuck and stew beef until grey – drain fat, leaving about 2 TBSP in pot.  Add 2 cups of beef stock and bring to a boil.   

Add canned tomatoes, puree, cayenne flakes, and parsley to pot.    Bring to a boil; reduce heat and simmer 15 minutes. 

In a large skillet or wok, heat oil and butter to sizzling.  Add mushrooms, onions, and celery and sauté 5-8 minutes until just tender; add garlic and sauté another minute.  Add mixture to pot and simmer 15-20 minutes.

Soup can be removed from the heat and refrigerated at this point if necessary until about 45 minutes before serving time.  Otherwise, drive on!

~ ~ ~

About 30 minutes before serving; bring mixture to a boil and add carrots and cabbage - simmer 5 minutes; add potatoes (or pasta); return to a boil and cook until potatoes are getting tender/pasta al dente – about 7-8 minutes. 

Add any other veggies from the list above and cook another 4-7 minutes.

Check all veggies for doneness and cook a little longer if necessary.

Check for salt and pepper and add to taste. 

Soup can sit covered for another 5-10 minutes as necessary – it only gets better!

Note:  Add additional stock (or water) as necessary to keep soup liquid, but not watery.