Hearty Vegetable Beef Soup -- Oh So Flavorful
|Serves:||Approx 3 quarts|
|1 lb||pre-roasted chuck roast cubed|
|3 can(s)||beef broth (see note)|
|1 pkg||16 oz, frozen mixed veggies (soup variety)|
|2 c||celery sliced and diced|
|2 c||onion sliced and diced|
|1 1/2 Tbsp||dried parsley|
|salt and pepper to season|
|1 can(s)||12 oz. sliced mushrooms drained|
|1 c||cooked barley or|
|1 c||cooked rice or|
|2 c||cooked elbow macaroni|
|1 can(s)||7 oz. tomato sauce|
|2 c||cabbage sliced and diced size of a nickle|
|1 c||turnip or rutabaga diced|
|1 can(s)||diced potatoes or cup of fresh diced potatoes|
The 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.
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.