"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

John's Vegetable Beef Soup Recipe

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This recipe for John's Vegetable Beef Soup, by , is from Nita's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John and Dorothy Goodson

Category:
Category:

Ingredients:  
Ingredients:  
1 LB+ beef, cut into 3/8 in pieces
3 TB canola oil
2-3 TB flour
2 quarts Swanson’s beef stock, no salt added (or homemade)
1 quart Swanson’s chicken stock, no salt added (or homemade)
2 onions finely cut
2 bags of Birds Eye frozen mixed vegetables (store brands have too many carrots)
¼ cup Barley
1 can unsalted diced tomatoes (15 oz)

Directions:
Directions:
In an 8 qt pot, heat the canola oil. Not smoking, but really hot. Turn down the heat to medium and brown the beef. If there is a lot of juice, drain it and set aside the juice. Do NOT discard the juice.
Add the flour to the beef, like you were making sausage gravy. Then slowly add the meat juices and 1 box of beef stock to make gravy around the meat. Then stir in the rest of the beef & chicken stock. Bring to a boil, and then let it simmer. If it gets too thick, add more stock.
While the beef simmers, fry the onions until they are clear, with a few brown edges. Add them to the soup. Add the mixed vegetables.
Bring the soup to a boil, and add the barley. Let it simmer until the barley is soft (about 40 minutes)
Look in the fridge to see if you have any leftover veggies or meat. They can be added to the soup at this point (if you want.)
Add the tomatoes.
Heat the soup back up and it’s ready to serve.
NOTE: Throughout the cooking process, never discard any of the juices. They should all go into the soup.

 

 

 

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