Beef veggie soup for a cold January

[freemotion]

This was based on what I had and what looked good at the store, so feel free to substitute:

Beef veggie soup

1.25 lbs grass-fed flank steak, cut up into 1/2 inch pieces, browned in the cast iron skillet in chicken fat. (Bacon grease would be better!)

2 large onions, cut into chunks, saute in leavings from browning meat
6 large cloves garlic, chunked and saute'd when onions were almost done

Meanwhile, in a two-gallon pot, I put (meat and onions added as they are ready):

2 large (28 oz) cans diced tomatoes
2 bay leaves
parsley
oregano
sage
basil
salt
pepper
Whatever broth I had in the freezer, about 3 pints of turkey broth. Ideally, it would be beef broth. So what!
2 cups puree'd pumpkin
diced rutabaga (2-3 c?)
diced beets (1 medium or 1 cup....don't like beets!)
diced carrots (3-4 c?)
diced parsnip (3 leftover parsnips, small)
diced sweet potato (half a medium, leftover)

Simmer until almost tender, then add:

green beans, cut into 1" pieces (3+ c?)
brocolli florets, cut smallish (3 c?)

I served it with choice of wheat crackers or toast, and a generous grating of goat cheddar. Thank goodness I made so much. We ate half the pot, and had something like 10 servings of veggies each!

 

[big brown horse]

That sounds wonderful free!! I love soup!!

 

[me&thegals]

Oooh, that sounds good, Free! I hope you don't mind if I post my own beef-veggie soup here rather than opening another thread...

For this one, I only approximately follow the recipe, use my own canned beans and tomatoes, venison for the burger and whatever beans are looking good. I also leave out the noodles or cook them on the side. Enjoy! We're just finishing up the 2nd of 2 enormous kettles of this with friends and family in and out for winter meals over the holidays.

Minestrone
1 lb ground beef
2 cups coarsely chopped onion
1 cup sliced celery
cup chopped fresh parsley
2 garlic cloves, minced
cup oil
5 cups beef broth
2 cups chopped fresh tomatoes or 16 oz tomatoes, cut up
15 oz tomato sauce
2 cups coarsely chopped cabbage
1 cup sliced carrots
2 tsp dried basil or Italian seasoning
tsp salt
tsp pepper
1 cups sliced zucchini
1 cup cut green beans
1 can kidney beans, undrained
1 can garbanzo beans, undrained
4 oz uncooked spaghetti or noodles
1 cup grated Parmesan cheese

Brown beef and saute onion, celery, parsley and garlic in huge kettle until tender. Stir in remaining ingredients (except for the noodles and cheese) and bring to a boil. Simmer on low until vegetables are tender, approximately 20 min.

 

[freemotion]

Post away! Lots of beef soup recipes!

I hope the upcoming garden season is better for tomatoes....I am already out and back to canned store bought. And I got more than most people around here.

 

[Dace]

UGH! I am so ticked off this morning!

I set up a giant pot of beef bones to make stock (found an asian market with beautiful bones...and chicken feet!)

Last night I told everyone Don't Touch My Pot!


SOMEONE TURNED IT UP!!! Ok, I realize it was an accident and someone likely just bumped the knob, but my water was almost all boiled out. Not all gone but


Sorry....back to the soup recipes....

 

[freemotion]

If it didn't burn, it will be fine, just add water....which I'm sure you did by now.

(Dossiedossiedossiedossiedossie.......)

 

[Dace]

I tell you, if it had burned, heads would roll!

Special trip to Asian market, lots of chopping, roasting bones, skimming scum....oh yeah people would pay!

I had bought some less than ideal bones at my local Vons, they had a small pack wrapped and frozen, 2lbs for like $6. This Asian market had nice fresh bright bags of bones at $1 per pound! So glad I found them!

 

[Wifezilla]

I made a simple stew in the crock pot Friday night. I just browned some cheap on sale beef, caramelized an onion, chopped up some carrots and a rutabaga and tossed it in the pot. For seasoning I used some sea salt, pepper and a little balsamic vinegar. I didn't need to add any more seasoning than that and it disappeared.

 

[FarmerChick]

Chicken Noodle Soup


Ingredients
1 (3 1/2-pound) whole chicken
3 quart(s) low-sodium chicken broth
6 carrots, peeled
4 stalk(s) celery, ends trimmed
3 medium onions, peeled
5 black peppercorns
1 clove(s) garlic, crushed
10 sprig(s) parsley
2 sprig(s) thyme
1 bay leaf
2 tablespoon(s) unsalted butter
4 leeks, tops and root ends removed
1 teaspoon(s) salt
1 teaspoon(s) fresh-ground pepper
3 cup(s) (5 ounces) medium egg noodles

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Directions

1.Make the stock: Place the chicken and chicken broth in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender -- about 1 1/4 hours -- skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables.
2.Make the soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent -- about 7 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender -- about 1 hour. Stir in the egg noodles and parsley and cook until the noodles are tender -- about 10 more minutes. Serve hot.