Vegetable Beef Soup is fabulous!
Vegetable Beef Soup – A deep rich, flavorful base full of fresh veggies surrounds a great cut of beef, seared to lock in the flavor and create layers of YUM! Comment: “Doug and I made this over the weekend. We loved it!” Connie & Doug J., NE
Want to get those pants buttoned again after Thanksgiving and before Christmas? No better way to do that than with a big bowl of Healthy Vegetable Beef and Cabbage Soup. It will fill you up, but not fill you out. I really should have named this Fabulously Healthy, Delicious, and Good For You Vegetable Beef Soup, but just a little too long for the search engines. (That was for the techie side of my Gingers.)
I like to take the advice from French Women. They do not deprive themselves of beloved food indulgences and especially during celebrations. But for a day or two after, they cut back to healthy vegetable based meals. Vegetable Soup is a very common practice for French Women to eat after over-indulging. I can handle that. What about you?
Vegetable Beef Soup begins with Mirepoix
In fact, every great soup begins with mirepoix, especially when you have graduated from a French Cooking School. Mirepoix is the “French Trinity in Cooking,” and it consists of 2 parts onion, 1 part carrots and 1 part celery, all cut into same-sized pieces for even cooking. Usually, mirepoix begins the layering process for a deep base of many different recipes, and especially soups. Heat the pot, add the oil and then the mirepoix, stir to saute. This mixture is cooked long enough to a half softened state and creates the flavor for the base in the pot.
Setting the oohs and aahs with the so good comfort food and deliciousness aside, this recipe makes an amazingly large batch of soup, which is good all the way around. Feed your fam for one meal, cool completely, store in Ziploc freezer bags, freeze, and you are good to go for another meal – PDQ!
Serve this with a freshly baked pan of Corn Bread!
It’s December 7, and you are thinking, do I have time to read this? (As you try and write a list of everything popping into your head as what needs to be done.) I get it. So this recipe blog post will be short and to the point. Ready ~ Set ~ Go!
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Vegetable Beef Soup
Vegetable Beef Soup is fabulous! Rich flavorful base full of fresh veggies and it all surrounds a great cut of beef, seared first to lock in the flavor. Yum!
- 1/4 cup vegetable oil
- 2 1/2 to 3 lb. chuck roast
- 6 carrots
- 3 celery stalks
- 1 to 2 onions, your call
- 1 medium head green cabbage, cut into bite size pieces
- 1 bag of frozen organic corn, optional
- 1 can whole plum tomatoes, 28 oz.
- 3 tablespoons tomato paste, 6 oz.
- 4 quarts beef stock, unsalted
- 1/2 cup fresh parsley, medium chop, loose measurement, not at all packed
- 1 tablespoon Italian seasoning
- 3 teaspoons coarse sea salt, plus extra for seasoning
- 2 teaspoons fresh ground pepper, plus extra for seasoning
- 1 tablespoon Worcestershire sauce
- 1 teaspoon celery salt
- 1 teaspoon garlic powder, not garlic salt
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes, optional, I do because I love that little extra kick
- 2 large bay leaves or 3 medium sized bay leaves
- 1 fresh lemon, optional
- fresh parsley for garnish
- Prep Mirepoix, set aside. Cut carrots into 1/2 inch pieces, medium dice celery, small dice onions (Mirepoix veggie mixture in French cooking is considered the "trinity" in which many dishes begin. Mirepoix can vary regionally.)
- Cut chuck roast into 2 inch pieces, brown lightly in heated vegetable oil of a 12 quart stock or soup pot, two or three batches, do not over crowd meat in the pan
- Remove meat once lightly browned. Hold in bowl to catch the released juices.
- Once the meat is removed, place Mirepoix into the pot. Stir to coat with oil and meat juices. Add, salt, pepper, Italian seasoning, Worcestershire sauce, celery salt, garlic powder, cumin, red pepper flakes.
- Continue to saute Mirepoix until vegetables soften on the outside. Stirring occasionally.
- Add canned tomatoes, with juice, the stir mix to loosen caramelized bits from bottom of the pan.
- Add beef stock and bay leaves and tomato paste, slightly browned beef and cabbage.
- Stir to incorporate tomato paste
- Bring to boil then reduce heat to a medium simmer or lower for 1 1/2 hours to 2 hours. Partially cover the pot with the lid.
- Reduce to low, add cut parsley. Taste test. Adjust seasoning as needed.
This recipe makes 8 quarts of soup and each serving has been calculated at 2 cups. To taste for seasoning: ladle a small serving of soup into a cup and let cool to a comfortable eating temperature. If you taste test food while extremely hot, a true taste will not come forth. Season to taste.
Hint and Tip: If you feel the soup needs some “enlivening” add the juice from 1/2 fresh lemon. Stir and taste again. I have dedicated an entire section on Farmhouse Kitchens and French Pears to teaching about flavors and seasonings.