Gary's StoryThe secret of a Memorable Vegetable Beef Soup is the selection and preparation of the beef. I use "Choice" rather than "Select" Grade Beef.
My personal choice is a pre-roasted Chuck Roast, due to its flavorful fat content, cooked to the point of falling apart. Then chilled overnight to make it easy to cube the size of the "Dice" used in the Game of "Monopoly". Or just slightly larger.
I usually purchase a three or four pound Chuck Roast and after roasting reserve half of it for soup.
As for the vegetables, the frozen mixed variety is my choice (Soup Variety), for their garden fresh taste. Caned mixed veggies are another choice. Either way I add plenty of fresh celery and onions as well, because I enjoy them.
I'll post my Chuck Roast recipe. I prepare it in an Oven Bag.
pre-roasted chuck roast cubed
beef broth (see note)
16 oz, frozen mixed veggies (soup variety)
celery sliced and diced
onion sliced and diced
1 1/2 Tbsp
salt and pepper to season
12 oz. sliced mushrooms drained
cooked barley or
cooked rice or
cooked elbow macaroni
7 oz. tomato sauce
cabbage sliced and diced size of a nickle
turnip or rutabaga diced
diced potatoes or cup of fresh diced potatoes
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1I use pre-roasted chuck roast for this soup because of its texture and flavor. When you get a piece of beef on the spoon you can savor it. You could use any beef of your choice, Even hamburger. But -- I've stated my choice. Nicely cubed.
2I chill the cooked roast overnight so that it can be cubed nicely.
3You can prepare in a large soup kettle or the crock pot. I like the convenience of the crock pot.
4Add the three cans of beef broth to the crock pot. Cube the beef. Add all other ingredients. Cook on high for one hour. then on low for 2 to 3 hours. Use salt and pepper lightly, and adjust near end of cooking time. I'm a low salt cook. Folks can add salt and pepper when served.
5If you are fond of certain veggies use more of them. If you want a tomato based soup add the can of tomato sauce at the start. It's delicious with or without the tomato sauce. You could pick two or so of the options.
6Serve with a nice French or Italian Bread or Baguette.
Serve and enjoy. This freezes well. It is hearty enough that a little additional water or beef broth can be added when reheating from the freezer to make up for the ingredients absorbing the broth.
7Enjoy!! Happy Cooking, Gary
8NOTE: The reserved juices from the roast with fats removed is an excellent addition, However I usually use the juices for gravy for the roast beef dinner or for hot beef sandwiches. To de-fat the juices chill in the fridge and the fats will congeal on top and can be removed easily.The remaining stock is loaded with flavor and would be an excellent addition to the soup.
About this Recipe
Colleen Sowa colleenlucky7 - Oct 2, 2011
Sounds wonderful!!!! xoxo
sapa all sapa - Oct 2, 2011
sounds great when are you going to post the chuck roast recipe?
Cin Straw's Kitchen NanatomyGrands - Oct 2, 2011
Love this...I love a good soup or stew in the fall and winter.
Susan Feliciano frenchtutor - Oct 2, 2011
Sounds very good, Gary, and it is certainly becoming "Soup Weather" out there! I haven't done a chuck roast in ages - I'll have to consider this.
Marie Bartlett MarieFl - Oct 10, 2011
I tried this recipe and say it's Family Tested & Approved!