I know. More soup! I can’t help it – I’ve been making a pot a week and no one around here is complaining. (I mean – Jay isn’t. My three-year-old is okay as long as I pick out all visible celery pieces from her bowl. Okay, and save some raw carrots for her since she recently decided she doesn’t yike cooked ones. My sister shared this post about picky eaters the other day and it cracked me up – sneaky butter. Oh, man.) I love making soup since I can get it started in peace when the girls are napping and let it gently simmer until dinnertime…but it’s great even if you only cook it long enough for the veggies to be tender!
This is my mom’s beef vegetable soup recipe, and it’s The Best. I made a double batch since we were feeding our community group (we eat together every other week and rotate who provides the meal), and I was hoping there would be enough left for lunch with friends over the weekend (there was). It definitely filled up my huge (7.5-quart) pot!
You start by browning bite-sized pieces of beef. The meat browns better if you don’t crowd the pot, so I suggest two batches for the amounts in the recipe below (I did three for the double batch). When you add the onions and garlic and they start to release moisture, you can scrape up the browned bits from the bottom of the pot.
I can’t say enough about Better Than Bouillon for delicious soup – this recipe uses the beef base, and plenty of dried herbs for a super savory broth.
At this point, you chop celery, carrots, and potatoes – just add them to the simmering broth as you get them cut up. Then add frozen peas and corn (I often add frozen green beans, too, so use what you like!). I measured the veggies this time so I would know what to write in the recipe, but the amounts are really up to you…I usually just eyeball it and then stir to see how the ratio looks. Cover the pot and keep the soup at a simmer until the potatoes and carrots are tender, and it’s ready to serve!
Most of the cooking time for beef vegetable soup is unattended, so it was easy to make on a night we were hosting people! It produces almost no dishes (you can wash your cutting board and knife before anyone arrives – and concentrate on vacuuming dog-hair tumbleweeds and hiding clutter in the guest room…hmm, just me?) and doesn’t require last-minute attention so you can enjoy your friends. Serve it up with some crusty bread…or biscuits…or pumpkin bread…or a grilled cheese sandwich! Yum.