In honor of January being Soup Month and this arctic blast that has come our way I am making a big pot of vegetable beef soup. It is one of my favorite winter meals and it lasts a couple of days so I don’t have to cook tomorrow.
I start by chopping up my fresh vegetables and adding to a large pot with a drizzle of olive oil and a tablespoon of butter.
I season along the process of making the soup. I add the salt and fresh cracked black pepper, continue to saute the vegetables.
I personally never buy the packages of cubed beef in the store. I don’t think the pieces are always the best quality of beef and they charge more for it because it’s in big chunks. I find it more economical to buy a piece of beef, it can be a steak or whatever you choose, and cut it into pieces yourself. Besides smaller bite size pieces work better anyways. It only take a couple of minutes to do. Add the beef and the rest of the fresh vegetables and cover with beef stock. I prefer stock instead of broth but broth will work if that is what you have on hand. There is no rule to this soup either. If you have other vegetables you like to use, go ahead and use them. I use a foundation and whatever else you have on hand may change so sometimes you have certain ingredients and other times you may not.
Next I start adding my herbs and other seasonings to the pot. This is the time I also add the pasta I use, Orzo pasta to the pot. Orzo is think and looks like a grain of rice but plumps up when cooked. You can use other pastas or rice even if you prefer.
Allow the fresh vegetable and beef to come to a good boil and simmer for about half an hour, then begin to add the canned vegetables. I drain the canned vegetables before adding with the exception of the diced tomatoes. Let the soup simmer for 1 hour.
It looks good already and smells so good cooking. I can’t wait to have a bowl with a peanut butter sandwich. I have always had a peanut butter sandwich with soup as long as I can remember. It’s very comforting.
- 1 cup of Chopped Celery
- 1 cup of Chopped Carrots
- 1 large Onion
- 1 Russet Potato, peeled and diced
- 1/2 cup of chopped cabbage
- 1 Bell Pepper, the color of your choice
- 4 cups of Beef Stock
- 3 cups of water, use more if needed
- 1/3 cup of Orzo Pasta
- 1/2 tsp Dried Thyme, if you have fresh use it
- 1 Bay Leaf
- 2 Tbs Died Parsley, if you have fresh use it
- 1 large Can of Diced Tomatoes plus the juice
- 1 Can of Corn, drained
- 1 Can of Green Beans, drained
- 1 Can of Black Eyed Peas, drained
- Salt & Pepper to taste
- Beef Bullion Cube (optional, for extra beefy richness)
See it at The Weekend Potluck