Vegetable Beef Soup & Brown Rice
Several ways to enjoy a meal-in-a-bowl by using potatoes or rice in this vegetable beef soup. A popular choice is to use barley if you prefer.
Hearty Vegetable Beef Soup
On cloudy, cool autumn nights, it feels good to prepare and enjoy a hearty bowl of soup. This recipe is a wonderful one-bowl meal. A large pot of this Vegetable Beef Soup makes about four quarts of soup. We freeze a couple of quarts to have an easy meal through the cold winter months here in New England.
The meat came from beef short ribs. Browning them in the soup pot first enhanced the depth of flavor in this rich soup. The costly meat is a reasonable price when divided into four quarts and the many people you can serve.
This recipe included cut potatoes and carrots. One could also add other vegetables of choice as well as beans to add more protein.
My recipe is based on “The Lady and Sons Beef Vegetable Soup” courtesy of Paula Deen
It is best to make this soup recipe when you have time for the multiple steps for this cooking process and allow refrigeration to bring the fat to the top of a large container. Skim the fat off the top of the cooled soup, discard the fat. Divide the cooled soup into four quart containers with matching lids.
Heat as much as you want for a meal, freeze the other quarts of soup for other times.
This hearty, rich Vegetable Beef Soup will satisfy all of your comfort food cravings.
What you will need
A large soup pot or Dutch Oven with matching lid
Large fork and kitchen knife (to cut meat)
Large wooden spoon
Two large cutting boards
Kitchen knife (to cut vegetables)
Measuring cups and spoons
2 tbs vegetable oil
3-4 lbs beef short ribs
3 quarts cold water
1 quart box of Beef Broth, low-sodium
1 – 28 ounce can of crushed tomatoes, low-sodium
1-1/2 cups chopped fresh onions
two garlic cloves, chopped
2-3 tbs dried parsley
1 tbs Kosher salt
1 tbs Worcestershire Sauce
1/2 tsp freshly ground black pepper
2 bay leaves
1 cup sliced carrots
1 cup sliced celery
3 – 4 all-purpose white potatoes, cut into small pieces
Heat the oil in the soup pot on medium-high heat for 1 – 2 minutes and gently put some of the beef short ribs in the hot oil to brown on all sides. Turn the ribs on all sides with tongs. Remove the browned ribs to a large platter and repeat the process for all ribs. Turn the heat off under the pot. When the ribs have cooled a bit, cut the meat carefully off the ribs on a cutting board. Cut meat into small cubes.
Put the cut meat and the rib bones into the soup pot, add the water, tomatoes, onions, parsley, beef broth, salt, Worcestershire Sauce, celery, garlic, black pepper and bay leaves. Turn the heat under the pot to medium-high. Stir the soup with a wooden spoon and cover the pot with the lid.
When the soup comes to a boil, reduce the heat to low setting, stir again, cover the pot and simmer the soup for 1-1/2 to 2 hours or until the meat is tender. Add remaining potatoes and carrots, cover the pot and bring the soup to a boil on medium-high heat, then reduce the heat to low setting, stir the soup and cover the pot with the lid. Cook the soup for another 30-40 minutes or until the potatoes and carrots are soft.
Add more salt and pepper at this time to your flavor liking. Stir the soup.
Skim excess fat from top of soup before serving. Best to cool soup at room temp, put in large container, then refrigerate overnight to bring excess fat to the top of a container. Divide into quart containers.