When I was growing up, homemade vegetable soup usually included some sort of meat, usually beef. It is so hardy, it makes a great winter supper served with biscuits, cornbread or as we ate tonight, Cheese Biscuits, recipe found in the Stone Cottage Kitchen blog.
This recipe is just a guide line to any number of variations. It is a good way to clean out your refrigerator, using up a left over roast and vegetables. I made it today, following the recipe as written, next time I might add some other vegetables along with the ones listed. The recipe makes a lot, 16 to 20 servings, and it only improves when reheated. It is good to freeze or share with a friend.
Vegetable Beef Soup
2 1/2 pounds beef steak, t-bone, rib eye or top sirloin. Beef bones will improve the flavor
Water and/or beef stock
Salt
Pepper
1 pound carrots, scraped and slice
5 stalks celery sliced into small pieces
2 large onions, chopped
1 (28-oz) can tomatoes
Cavender's Greek seasoning and Tony Chachere's Creole seasoning. These are a couple of my favorite, Chachere's adds heat and Cavender's add flavor and salt. Use you favorite and spice to desired hotness with Tabasco, or other pepper sauce.
Kitchen Bouquet
Cut meat into bite size pieces, place along with any bones into large, heavy Dutch oven type pot, cover with water and beef stock, about half and half. Cover and simmer for about 2 hours. Add salt and pepper(go easy on salt and pepper if using the seasoning listed in ingredients) .
Add remaining ingredients, add seasonings a little at a time and finish up when soup is cooked.
Simmer for 1 to 2 hours.
I added some Kitchen Bouquet for color and flavor. A couple of tablespoons should be enough.
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