In South Carolina, sometime in the early Fall, the humidity and temps drop to overnight lows in the high 50's to low 60's and highs only in the low 80's ... ok, that's cool enough here to feel a bit like Fall! I especially can't wait for all the tastes and foods Fall brings with it, such as stews and soups, apple crisps and cobblers, baked butternut squash and other goodies.
I love all kinds of soups and stews, and we have them quite often during the Fall and Winter seasons. This Veggie Beef Soup is one of my all-time favorites and you can use any beef/meat you want, or mix up the vegetables to make it your own. It's one of those versatile, anything goes kind of soup! Enjoy!
RECIPE
Ingredients
1-2 lbs. cut-up beef pieces such as stew beef (or ground beef)
Method
Add olive oil to stock pot and saute' beef until browned; add onions, celery, and seasonings, continue to cook until vegetables are soft.
Stir in tomatoes, tomato sauce and beef stock or beef bone broth; bring to a boil. Reduce heat and let simmer approx. 1-2 hours (30 minutes if using ground beef) until beef is tender, stirring from time to time.
Add potatoes and carrots and return to a boil; reduce heat and simmer approx. 30 minutes. Stir in frozen green beans and corn; continue cooking until all vegetables are tender and heated through.
For slow cooker or crock pot - brown stew beef or ground beef, then mix it and all other ingredients in slow cooker or crock pot (sprayed with cooking spray - omit olive oil). Cook on low 8-10 hours or until done.
Pressure Canning - This soup cans up very well. Brown the beef, then add all other ingredients, uncooked, to the beef, stirring together. In a large stock pot, bring to a simmer, then use a slotted spoon to fills jars 1/2 way with the solids, then a ladle to add the liquid which will insure you have 1/2 solids to 1/2 liquid (the soup will "cook" in the pressure canner). Process pint jars 75 minutes and quart jars 90 minutes at 11 lbs. pressure.
1-2 tbls. olive oil
1 large onion, chopped
2 celery stalks, chopped/diced
1 - 14.5 oz. can petite diced tomatoes
1 - 14.5 oz. can tomato sauce
4 cups beef stock or beef bone broth
2-3 Yukon Gold or Red potatoes, peeled, chopped/diced
3 large carrots, chopped/diced
1-2 cups green beans
1-2 cups corn kernels
1-2 tsp. Italian seasoning
1 tsp. Garlic salt
1-2 tsp. Course-Ground Black Pepper (or to taste)
other veggies could be butter beans and garden peas
Method
Add olive oil to stock pot and saute' beef until browned; add onions, celery, and seasonings, continue to cook until vegetables are soft.
Stir in tomatoes, tomato sauce and beef stock or beef bone broth; bring to a boil. Reduce heat and let simmer approx. 1-2 hours (30 minutes if using ground beef) until beef is tender, stirring from time to time.
Add potatoes and carrots and return to a boil; reduce heat and simmer approx. 30 minutes. Stir in frozen green beans and corn; continue cooking until all vegetables are tender and heated through.
For slow cooker or crock pot - brown stew beef or ground beef, then mix it and all other ingredients in slow cooker or crock pot (sprayed with cooking spray - omit olive oil). Cook on low 8-10 hours or until done.
Pressure Canning - This soup cans up very well. Brown the beef, then add all other ingredients, uncooked, to the beef, stirring together. In a large stock pot, bring to a simmer, then use a slotted spoon to fills jars 1/2 way with the solids, then a ladle to add the liquid which will insure you have 1/2 solids to 1/2 liquid (the soup will "cook" in the pressure canner). Process pint jars 75 minutes and quart jars 90 minutes at 11 lbs. pressure.
Jars are shelf-stable up to one year in your pantry.
Also seen on Meal Plan Monday
Enjoy,
Mary
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