Mom’s Yummy Vegetable Beef Soup
Because I love you guys, I’m willing to again risk the Wrath of Mom to share this recipe with you. It’s one of my very favorites and while there’s A LOT that goes into it, it’s THE best soup I’ve ever had and actually freezes quite well, so since I have you making enough for an army, you can put some in the freezer in single serving containers and have a quickie, healthy lunch anytime you are close to a microwave. Enjoy!!!
Here’s the loooooong list of stuff to get:
- One small box of mini-macaroni: add at the end, a little bit at a time
- Cans of petite diced tomatoes: eight 14 ounce cans or four 28 ounce cans
- Tomato sauce: two 28 ounce cans
- Frozen corn: one pound
- Frozen baby green lima beans: 8 ounces or less
- Canned green beans: one 14 ounce can, drain and rinse
- Beef: chuck roast, dice it up 1/2 inch squares, anywhere from 2-4 pounds depending on how meaty you like the soup
- LOTS of Red potatoes: cut up 10 to 13 into 1/2 inch cubes, with peels
- Carrots: baby carrots cut up–no more than about 8 ounces
- Celery: 3-5 stalks, cut into small pieces
- Onion: 2-3 large regular yellow onions, diced into small pieces
- Sweet potato: 1/2 pound, one potato, cut up into 3/4 inch chunks
- Turnips: 2 large, no more than one pound, cut up into 3/4 inch chunks
- Squash and zucchini: 2 of each, quarter each of them lengthwise, then cut into 1/2 inch pieces
- Green cabbage: chopped, but not fine, 1/2 a head
- Fresh kale: half a bunch, just the leaves, no stalks, chopped up not too finely
- Salt and pepper: to taste
- Optional: Bay leaves. If you want, you can put in a few bay leaves as it cooks. Make sure to remove them before serving.
Here’s how to make it:
- You’ll need a BIG pot! And I do mean BIG!!! HUGE, in fact.
- Prepare and cook the beef. Cut into 1/2 inch pieces, salt and pepper, roll them in flour, put oil in the bottom of the soup pot and brown. If you want, you can always cook the roast like a real pot roast (in a crock pot for about 12 hours) and then pull it apart and put it in the soup. It just depends on how much time you have.
- Add the chopped carrots, potatoes, turnips, onions, celery, sweet potatoes, cabbage, beef, corn and salt and pepper to the pot.
- Fill the pot with water until it’s about 3 inches above the vegetables.
- Let that cook for a couple of hours.
- Then add the green beans, lima beans, tomato sauce, diced tomatoes and cabbage.
- Let that cook for another two hours.
- Then add the squash, zucchini and kale.
- Let that cook for another hour or so.
- Once everything is thoroughly cooked and smelling so good you could cry, add the mini-macaroni, but do it slowly. The macaroni plumps up and can take over your soup. The absolute most I use is between 4-6 ounces. The macaroni usually only takes about 20 minutes to cook. Once it’s done, you are ready to eat!
I’m hoping that you guys enjoy this delectable dish! I’m most certainly risking my health by sharing yet another Mom recipe, so it darn well better be worth it! 😉 ENJOY!!!
Photo (which looks just like my soup!) nabbed from: http://mixedgreensblog.com/2010/02/04/seasons-eatings/versatile-vegetable-soup/