Crazy-Good Vegetable Beef Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: - 10-12 whole Carrots, sliced into rounds
- 5- to10 Celery stalks, sliced into half moons
- 1/2 to a whole Onion, diced
... Any other Vegetables that you like such as:
- 1 whole Zucchini, diced
- 1/2 head of Cabbage, cut thin or shredded
- 1 can of Corn
- 1 can Lima Beans
- 1 can of Lentils
- sliced Baby Corns
- Bok-Choy, sliced thin
- Greens, sliced thin
- 4 boxes of chicken stock
- 1-2 lbs of Stew Meat, diced
- 1 cup of long grain Rice
- 1 can of Tomato Paste
- 2-3 bay leaves
- 1/2 tspn of Garlic Powder
- Salt & Pepper to taste
- EVOO (extra virgin olive oil)
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Directions: |
Directions:Cut up all of the ingredients (veggies and/or meat) and have them ready to go.
In a sauce pan or frying pan, brown the meat over medium heat, stirring occasionally until red parts are gone. Season it with garlic salt for taste, if you like (I do). When browned, turn off the heat and set aside.
At the same time, take a large pot and cover the bottom with olive oil and bring to medium heat. Put the Onion, Carrot and Celery into the pot and cook until the onion becomes translucent and the veggies begin to cook (5-7 minutes or so). Salt and pepper the mixture to taste as well.
Pour in the Chicken stock and bring the mixture to a light boil. At this point add the extra vegetables you have, the bay leaves and Garlic powder, the cup of Rice and the small can of Tomato Paste.
Let the mixture simmer for about 30 minutes and then add the meat and all of the drippings (unless you prefer to go meat-less) and continue to simmer for another 15 minutes to 30 minutes. Stir occasionally.
When finished, the rice will be curled but very tender, the meat bits will be as well, and all of the vegetables will be thoroughly cooked through. The broth will have that familiar reddish tinge to it and it is ready to eat with a nice piece of bread or just on its own. A day or 2 in the fridge makes it twice as good : ) |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:20 minutes prep 45-60 min cook time |
Personal
Notes: |
Personal
Notes: This soup gets better as it sits in the fridge for a couple of days and is very filling. With a French loaf or favorite bread it is more than filling and has very little fat content (get the low fat chicken stock to even further reduce the fat content).
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