Tag Archives: beef broth

Recipes - Soups, Stews, & Chowders

Cold Weather Vegetable Beef Soup

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Disclaimer: I have already posted a recipe for Vegetable Beef Soup, but because I made it differently this time around, and because I want to be more active with my blog, today I am bring back this especially-good-in-winter soup. The photo of the ingredients in the pics above is correct, but for the recipe in today’s bubbling soup pot, I added more vegetables (corn and lima beans). In my opinion, a good soup recipe is one that is versatile and allows the freedom to add or subtract ingredients according to what the cook has on hand, so here is the recipe, revised, below.

One thing that doesn’t change is that I always make this soup after I have cooked a beef roast and have meat left over. I knew I would be cooking up this particular pot of soup after hosting our annual “Class of ’67 and Friends” party at my house this month. I buy a roast large enough to feed the dozen of us around the table (the roast featured in French Dip Sandwiches on party night) and one I know is also sufficient for a large pot of Vegetable Beef Soup. You can’t go wrong that way as several meals result from one six pound roast. What could be easier?

Today is a perfect day to enjoy this soup here in our corner of southern Missouri. It is sunny and bright outside, but, oh-so-cold. Check your freezer for any leftover roast (or get to the store if you must), and bubble up this delicious rich soup, filled with the vegetables of your choice, and laden with chunks of your leftover roast. Use the saved broth in which the roast cooked if you have it for even more savory spoonfuls; your taste buds will thank you! The featured pic is of today’s recipe variation. Warm Soup, Warm Heart!

Vegetable Beef Soup

Ingredients

1 T. vegetable oil
3/4 lb. boneless beef sirloin steak or beef top round steak, cut 1/2” cubes
3 cups V8 100% Vegetable Juice
1-3/4 cups beef broth
1/2 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
1 cup potato, cut into cubes
1/2 cup carrot
1/2 cup onion, coarsely chopped
1/2 cup celery, sliced thick
1/2 cup fresh or frozen corn kernels
1/2 cup canned or frozen lima beans
Shredded cabbage, to taste

Directions Heat the oil in a 4-qt. Dutch oven over medium-high heat. Add the beef and cook until it is well-browned, stirring often. Pour off any fat. Stir the vegetable juice, broth, Italian seasonings, pepper, potato, carrot, onion, celery, corn and lima beans into the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the vegetables and meat are tender. If you want a thinner broth, add water as soup cooks. Adjust seasonings to taste.

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Recipes - Soups, Stews, & Chowders

Vegetable Beef Soup

Vegetable Beef Soup to serve

One of the nicest things about preparing an Italian Beef Roast, aside from it being used for French Dip Sandwiches the first time around, is using the leftover roast for Vegetable Beef Soup. You can use your roast for another meal by preparing this hearty soup, and, if the day is overcast and chilly, all the better, for this soup will definitely warm your tummy AND your kitchen.

I used the recipe from my cookbook today to prepare this soup but did add 3/4 cup of the left over au jus broth from the roast for added flavor since it was available and I knew it would enhance the store-bought beef broth listed in the recipe; I also added a can of stewed tomatoes, snipped small, because I wanted to stretch my servings as the soup is for sharing tonight with my mom and her friends. Because the meat was already cooked, it didn’t need to be sauteed before beginning. Once the soup finished cooking, a quick stirring up of my favorite garlic and red pepper-flavored croutons, using French bread also left from this week’s dinner party, found both lunch and supper ready, waiting, and tempting.

You can substitute vegetables of your choice as the V8 juice base of this soup allows for many possibilities. I sometimes add lima beans, corn, or peas but today wanted to follow the cookbook recipe as closely as possible. You might also like a pan of cornbread in place of croutons; just about anything you fancy works easily with this recipe. Thirty minutes of prep work and thirty minutes of cooking and you can call everybody to the table!

Vegetable Beef Soup

Ingredients

1 T. vegetable oil
3/4 lb. boneless beef sirloin steak or beef top round steak, cut 1/2” cubes
3 cups V8 100% Vegetable Juice
1-3/4 cups beef broth
1/2 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
1 cup potato, cut into cubes
1/2 cup carrot
1/2 cup onion, coarsely chopped
1/2 cup celery, sliced thick
Shredded cabbage, to taste

Directions Heat the oil in a 4-qt. Dutch oven over medium-high heat. Add the beef and cook until it is well-browned, stirring often. Pour off any fat. Stir the vegetable juice, broth, thyme, pepper, potato, carrot, onion and celery in the sauce pot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the vegetables and meat are tender. If you want a thinner broth, add water as soup cooks.

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