Vegetable Beef Soup

In our area of North Florida we are now finally enjoying some Fall like weather with temperatures dipping into the 40's in the evening and at least twice in the high 30's. This puts me in the mood for some Fall "good eats" and there is nothing I like better than a pot of Vegetable Beef Soup.

 Always, the first thing that comes out in the Fall is my Staub Pumpkin pot and remains there until after Thanksgiving. Reminding me that it is autumn and this pot needs to be filled with something good whether it be a stew or a soup or even a pot roast.

Most people think of a Vegetable Soup as a way of cleaning out their refrigerator and that works well too but when I'm wanting a good Beefy Veggie Soup it means really good ingredients and you can also use frozen soup veggies. That is if you don't happen to have any leftover veggies in the fridge.

 

I begin with browning my beef and I always use cubed round making sure that it is cut up in bite sized pieces. I like the leanness of the round and I think more flavorful. First browning the beef in a little olive oil on all sides and then set aside to be added in later.

 

 



After removing the browned beef I add in my Mirepoix, a French term for a combination of onion, celery and carrots diced finely to begin building flavor. Always using really good ingredients, there are no better ingredients than the canned tomatoes or beef stock I use unless of course you make them from scratch.

After browning the beef I start sautéing the onions just until they are transparent and then add in my other vegetables ending with some finely minced garlic. Making sure that the garlic does not burn, that will give off a bitter taste. Salting as you go along, as you build the layers of flavor.

 

Then adding in the beef broth, the crushed tomatoes, the browned beef, and a beef bone with marrow, this gives great flavor. Doesn't need to be a very large beef bone but again building that flavor.

 

Next I add another important bit of flavor, a bouquet garni all of which come from my herb garden with the exception of the bay leaf. I keep these little muslin bags at all times just for this purpose and for this soup I use a sprig of basil, 3 sprigs of thyme, 1 sprig of rosemary, 1 bay leaf and a sprig or two of parsley.



Stuffed and ready to be dropped into the pot. Releases it's flavor but also easy to retrieve and there is no chopping.

Let this simmer for about an hour until the meat is tender.

Then I add in my veggies, if I do have some leftover in the fridge that's a good way to use them up but if not I use a frozen soup mixture of mixed veggies from the grocer. Simmered for about another 30 minutes. Serve it up and top with your favorite cheese. In this case I topped it with freshly grated Parmesan cheese.

 

Vegetable Beef Soup

 

1-2 tablespoons of olive oil

1-1 1/2 pounds beef round chunks

sliced beef bone with marrow

1 medium onion, chopped

1-2 stalks of celery, finely diced

2 carrots, finely diced

3 cloves of garlic, finely minced

1 quart beef broth

1-28 ounce can crushed tomatoes

about 28 ounces of water

salt and pepper to taste as you go along to build each layer of flavor

 

Mirepoix: placed in a small muslin cooking bag

1 sprig fresh basil

3 sprigs fresh thyme

1 sprig fresh rosemary

1-2 sprigs fresh parsley

1 bay leaf, dried

 

 

Place the olive oil in a large heavy pot, at least a 5 quart pot. Salt and pepper the beef chunks. Add the beef chunks to the pot and brown, turning to brown on all sides. Remove the beef from the pot to a plate, add in onions and a little more olive oil if needed and sauté until clear. Add the carrots and celery and cook just until softened. Add garlic and cook for 1 minute being careful not to burn the garlic and sprinkle with a little salt and pepper. Add back in the browned beef with it's juices, beef stock, can of crushed tomatoes, mirepoix, and beef bone. Add enough water to the consistency that you like for a soup, about what will fill the emptied can of crushed tomatoes. Salt and pepper to taste,  bring it to a boil, and turn down the heat and simmer for 1 hour.

 

Add vegetables of choice and cook for 30 minutes longer until vegetables are cooked tender. If using already cooked veggies just heat them through. Before serving check for seasonings.

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Soooooo delicious and true comfort food on a chilly evening. Pared with a side salad and a glass of a good red wine, it doesn't get any better than that.

 

 

This is one of my favorite soups and it freezes beautifully. If you try it I hope you enjoy it. Everybody has a favorite way of preparing Veggie Soup, I would love to hear how you change things up.

 

Thank you for visiting and I hope you'll come back again. I will be sharing this post at Michael Lee's blog for Foodie Friday. Click HERE to enjoy other recipes shared.