Risking life and limb to get you another yummy recipe!

Mom’s Yummy Vegetable Beef Soup

I totally nabbed this pic!

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:

  1. You’ll need a BIG pot! And I do mean BIG!!! HUGE, in fact.
  2. 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.
  3. Add the chopped carrots, potatoes, turnips, onions, celery, sweet potatoes, cabbage, beef, corn and salt and pepper to the pot.
  4. Fill the pot with water until it’s about 3 inches above the vegetables.
  5. Let that cook for a couple of hours.
  6. Then add the green beans, lima beans, tomato sauce, diced tomatoes and cabbage.
  7. Let that cook for another two hours.
  8. Then add the squash, zucchini and kale.
  9. Let that cook for another hour or so.
  10. 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/

25 comments on “Risking life and limb to get you another yummy recipe!

    • Don’t feel bad. I despise cooking with a great and endearing passion! I make this about once a year because anything kitchen-related is icky to me. 🙂 But when I do make it (my husband does most of the veggie chopping) I live off of it for 2 weeks. Yummy!

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  1. Oh wow, I think you just absolutely captured the “other” perfected form of comfort food!! That looks and sounds phenomenal. Pair that with my shiitake mac & cheese and we could feast like royalty for days 🙂

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    • Mmmmm…shiitake mac and cheese…drool. I’m going to have to get the hubby to fix that one. Total yum! Oh, and this soup IS the perfect comfort food. I’m not usually a soup person, but when I make this I can’t stop eating it. I’m like a soup junkie. 😉

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  2. Some foods are worth risking life and limb for and this soup looks like one of those. The photo is enticing enough but the list of ingredients — oops, I drooled on my keyboard.

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  3. This recipe looks amazing. I’m a total soup-junkie so even though this recipe makes a TON of soup I doubt it’ll last long enough in my house to warrant freezing any of it…LOL. Thanks for sharing this!

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    • Awesome!! I really hope you love it. It is my very favorite soup ever. 🙂 And, as I don’t really like cooking, the fact that it makes enough for 300 people makes it easier for me to make because I know it will last forever! It’s not like cooking for 3 hours, eating, and then it’s all gone. 🙂

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  4. Weather is cooling down in this part of the world. So perfect recipe for this time of the year. A must try for sure! And thanks for the follow!

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    • I hope you love it, NIsh! I wish it was cooling down where I am. We’ve been in the 100s for a few weeks and have another 5 months of wretchedly hot weather.

      You are very welcome for the follow! 🙂

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    • Thank you so much! What a sweet thing to say. 🙂 As for advice. First and foremost, always make sure your directions are super clear. I read recipes all the time that are too broad and not nearly specific enough. For example, “Heat the oil.” Well, how hot? What kind of oil? Being clear will boost people’s confidence in your recipes. Also, have fun with it. As you can tell, I have a good ole time when writing my recipes. Being relaxed and down to earth is a great way to engage your blog buddies. I’m sure you’ll do great! One thing all of us do is eat–so you have a built-in audience. 🙂 GOOD LUCK!!!

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