mom's beef vegetable soup
I feel extra healthy when I make Mom's vegetable soup! It has low-fat cooked beef and loads of delicious vegetables--all in a delicious broth! Because I cook the beef the day before I make the soup, it is a two-day cooking process, but I usually cook enough beef to make the soup and have enough for 1 or 2 extra meals. Most of my family thinks this soup is worth the time it takes to make it!
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yield
8 plus
prep time
12 Hr
cook time
4 Hr
method
Stove Top
Ingredients For mom's beef vegetable soup
- FOR THE BEEF
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1 tspseasoned salt
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2-3 lbbottom or top round roast
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1 pkgdry onion soup mix
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3 cwater
- FOR THE VEGETABLE SOUP
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1/2 tspolive oil
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1onion, diced
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1 ccarrots, diced
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2 cpotatos, diced
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all the reserved broth from the roast
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1-2 Tbspdried parsley
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1/2 ccelery, diced
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1/2 cwater
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1/2 cfrozen peas
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1/2 cfrozen corn
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2 creserved beef from the roast, cut into small pieces
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1 canstewed tomatoes
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1 canpetite diced tomatoes
How To Make mom's beef vegetable soup
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1COOKING THE ROAST BEEF: Heat oven to 350 degrees.
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2Rub salt on the round beef roast. Put it in a Dutch oven. Add the dry onion soup mix and water.
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3Bake in oven for 1 hour. Turn the oven temperature to 300 degrees. Check water level periodically; it is important to maintain the original water level throughout the time the roast is in the oven--add water as needed.
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4Cook 2 more hours or until you can easily strip a piece of the beef with the grain of the beef.
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5Remove from the oven and let the roast cool in the pan until you can easily touch it. Refrigerate. Let any fat on the broth solidify.
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6Remove pan from the refrigerator, remove any congealed fat from the broth, and slice the meat against the grain into thin slices, discarding any fat on the roast. Reserve the broth for the soup.
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7Alternately, use this recipe for cooking the beef. https://www.justapinch.com/recipes/main-course/beef/italian-beef-12.html?r=1. I have been using Italian Beef for my vegetable soup, and I like the results.
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8Using the sliced meat, cut 2 cups into small pieces and set aside for the vegetable soup. Use the rest for another purpose: hot beef sandwiches, barbecue, hash, etc.
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9COOKING THE VEGETABLE SOUP: When you are ready to cook the soup, heat a soup pot or Dutch oven. Add oil and chopped onion. Sauté for 2-3 minutes. Add diced carrots. Sauté for 2-3 more minutes.
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10In a small pan, cook the diced celery in water until the celery is tender. (I like to cook the celery separately so that it or the other vegetables are not overcooked.) When the celery is tender, reserve it and its cooking water.
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11To the pot with cooked onions and carrots, add the reserved beef broth from the roast, dried parsley, and diced potatoes. Cover and cook for about 6-7 minutes until all the vegetables are tender.
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12Immediately, add the frozen corn and peas, stopping the cooking of the potatoes and carrots. Add the cooked celery and its water and the reserved diced beef roast to the soup pot.
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13Pour the can of stewed tomatoes into a blender and blend. Add the blended stewed tomatoes and the petite diced tomatoes to the soup pot.
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14Heat until all the ingredients are hot and the flavors blend, about 5-10 minutes. Taste and add salt if needed.
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15We like our vegetable soup served with shredded cheddar and oyster crackers.
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16Note: If you like more broth for your soup than cooking the beef yields, cook a package of onion soup mix in a good quality beef broth, and use as much as you like.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Mom's Beef Vegetable Soup:
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