Posts tagged ‘frozen vegetables’
Recipe of the Week – Beef Vegetable Soup
(From the Soups Collection at www.emealsforyou.com)
Beef Vegetable Soup
I will try not to jinx it but hopefully we are in the last days of this cold, snowy winter. For this post I will get back to my soup making recipes, although my wife reminds me that soups are good all year long. A hot bowl of soup on a cold day really hits the spot. My father used to make a huge pot of this soup on Saturdays in the winter when we were growing up. He would use up all the small portions of vegetables in those plastic bags in the back of the freezer. It’s a good excuse to clean out the frozen vegetables that have been taking up space.
If your grocery doesn’t have any beef soup bones in the case just ask the meat cutters for some, they always have some in the freezer and should charge you a small amount per pound. As for the soup meat, you can usually find this in the case but any beef will do; I usually look for the least expensive cut as it will cook for a long time and will be tender. Don’t add the salt until you are just about done cooking it as it will reduce and any salt added early will become more pronounced when done.
Give this soup a try, your family will like it and the house will smell great as you watch the last of the ice melt outside.
Beef Vegetable Soup
| Complexity: | Easy |
| Serves: | 10 |
| Category: | Soups |
| Meal: | N/A |
| 2 | Tb | oil, olive |
| 1 | lb | beef soup bones |
| 1 | lb | beef soup meat |
| 1 | large | onions, chopped |
| 4 | 15 oz can | beef broth |
| 1 | qt | water |
| 2 | lb | mixed vegetables, frozen |
| 1 | 15 oz can | tomatoes, diced |
| 0.5 | tsp | oregano, dried |
| 3 | medium | bay leaves, whole dried |
| 1 | Tb | garlic powder |
| 3 | pinch | salt and pepper to taste |
Heat oil in a large soup pot and soup bones and soup meat. Brown on all sides. Add onions and sauté for 2 minutes. Add broth, water, vegetables, diced tomatoes, oregano, bay leaves and garlic powder. Bring to a boil and then reduce heat and simmer for several hours, skimming off the foam that forms on the top. Remove bones and soup meat to a separate bowl; using a fork shred meat, discarding bones and fat. Place meat back in soup and adjust salt and pepper to taste.
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