Whats For Dinner Next Week: Vegetable Beef Soup
I am so glad you were able to come to the country today. The roads have been so bad we haven't seen to many folks lately. We barely recover from one storm and here comes another wave of ice and snow. I made you a special coffee cake to have with our coffee this morning while we finish up this menu for next week.
Vegetable Beef Soup
Cook The Pearl Onions Until They
Begin To Caramelize
Brown The Stew Meat And Add
The Potatoes, Carrots, and Celery
Add The Broth and Seasons and Cook
The Last 30 Minutes Add The Okra and Corn
Enjoy!
Our Feature Recipe
Vegetable Beef Soup
Wednesday
Vegetable Beef Soup
The Feature Recipe
Cook The Pearl Onions Until They
Begin To Caramelize
Brown The Stew Meat And Add
The Potatoes, Carrots, and Celery
Add The Broth and Seasons and Cook
The Last 30 Minutes Add The Okra and Corn
Enjoy!
Vegetable Beef Soup
Miz Helen's Kitchen
1 1/2 to 2 pounds of Chuck cut into Stew Meat
4 cups pearl onions whole
4 cloves garlic chopped fine
2 tablespoons Extra Virgin Olive Oil
4 stalks celery chopped
6 small to medium red new potatoes skin on quartered
4 medium size carrots scrubbed and chopped
3 cups okra chopped
2 cups whole kernel corn
2 cups tomatoes skinned chopped with juice
1 tablespoon salt
2 teaspoons pepper
1 bay leaf
1 1/2 teaspoons oregano
2 Tablespoons dried parsley
2 teaspoons dried thyme leaves
2 sprigs of fresh rosemary or 3 teaspoons dried rosemary
2 1/2 cups beef broth
1 cup tomato paste
3 to 4 cups of water or enough water to cover the meat and vegetables
In a heavy Dutch Oven, heat the Extra Virgin Olive Oil and caramelize the onions and garlic.
Generously salt and pepper the beef then add it to the onions and garlic slightly brown the beef.
Add the celery, potatoes, carrots, okra, corn and tomatoes. Stir all the meat and vegetables well.
Add all the seasons and mix well.
Add the tomato paste, broth and water and mix well.
Cook on medium heat until the meat and vegetables are cooked through, then add the okra and corn.
Simmer for 45 minutes to an hour.
Of course the longer this simmers the better it gets.
If there are any left overs, we love a vegetable beef pot pie or the soup freezes really well.
Print Recipe
Southwest Chicken Burgers
I sure am glad that you were able to come have coffee with me today. I am looking forward to seeing you and your friends at Full Plate Thursday...you hurry back now!
Peace and Joy
Miz Helen
This Post Is Linked To:
Menu Plan Monday
Crockpot Wednesday
1 1/2 to 2 pounds of Chuck cut into Stew Meat
4 cups pearl onions whole
4 cloves garlic chopped fine
2 tablespoons Extra Virgin Olive Oil
4 stalks celery chopped
6 small to medium red new potatoes skin on quartered
4 medium size carrots scrubbed and chopped
3 cups okra chopped
2 cups whole kernel corn
2 cups tomatoes skinned chopped with juice
1 tablespoon salt
2 teaspoons pepper
1 bay leaf
1 1/2 teaspoons oregano
2 Tablespoons dried parsley
2 teaspoons dried thyme leaves
2 sprigs of fresh rosemary or 3 teaspoons dried rosemary
2 1/2 cups beef broth
1 cup tomato paste
3 to 4 cups of water or enough water to cover the meat and vegetables
In a heavy Dutch Oven, heat the Extra Virgin Olive Oil and caramelize the onions and garlic.
Generously salt and pepper the beef then add it to the onions and garlic slightly brown the beef.
Add the celery, potatoes, carrots, okra, corn and tomatoes. Stir all the meat and vegetables well.
Add all the seasons and mix well.
Add the tomato paste, broth and water and mix well.
Cook on medium heat until the meat and vegetables are cooked through, then add the okra and corn.
Simmer for 45 minutes to an hour.
Of course the longer this simmers the better it gets.
If there are any left overs, we love a vegetable beef pot pie or the soup freezes really well.
Print Recipe
Menu For The Week
Sunday
Church Pot Luck
I Am Taking
Roasted Turkey
Monday
Valentines Day
Surprise For Honey
Southwest Quiche
Winter Green Salad With Orange Vinaigrette
Surprise Bundt Cake
Tuesday
From Left Over Turkey
Turkey and Dumplings
Pea's and Carrots
Green Salad
Left Over Surprise Bundt Cake
Wednesday
Feature Recipe
Vegetable Beef Soup
Corn Bread
From Last Years Berry Harvest
Blackberry Cobbler
Thursday
Left Overs From Wednesday
Vegetable Beef Pie
Green Tossed Salad
Left Over
Blackberry Cobbler
Friday
Crab Cakes
Wild Rice
Steamed Broccoli
Spicy Cole Slaw
Sunday
Church Pot Luck
I Am Taking
Roasted Turkey
Monday
Valentines Day
Surprise For Honey
Winter Green Salad With Orange Vinaigrette
Surprise Bundt Cake
Tuesday
From Left Over Turkey
Turkey and Dumplings
Pea's and Carrots
Green Salad
Left Over Surprise Bundt Cake
Wednesday
Feature Recipe
Vegetable Beef Soup
Corn Bread
From Last Years Berry Harvest
Thursday
Left Overs From Wednesday
Vegetable Beef Pie
Green Tossed Salad
Left Over
Friday
Crab Cakes
Wild Rice
Steamed Broccoli
Spicy Cole Slaw
Cheesy Biscuits
Key Lime Pie
Saturday
Baked Sweet Potato Chips
Salsa
Left Over
Key Lime Pie
I sure am glad that you were able to come have coffee with me today. I am looking forward to seeing you and your friends at Full Plate Thursday...you hurry back now!
Peace and Joy
Miz Helen
This Post Is Linked To:
Menu Plan Monday
Crockpot Wednesday
Older Post
This soup looks really comforting!Happy Valentines Day!
ReplyDeletelooking so yum! happy valentine's day!
ReplyDeleteNothing is better than vegetable beef soup on a chilly winter day! Thanks for linking up!
ReplyDeleteYour vegetable soup looks delicious, I'm bookmarking it!
ReplyDeleteSo good.....nothing better than a good vegetable soup on a cold, February day.
ReplyDeleteYou soup was delicious, thanks for sharing the recipe!
ReplyDeletehas anyone done this soup in the crockpot?
ReplyDeleteHi Judy,
DeleteI have never made the soup in the Crockpot, but I am sure you could. I would just follow the recipe up until its time to cook it, then transfer everything to the Crockpot. I would cook it about 3 hours on high or 4 hours on low and that should work. Be sure and let me know if you try it that way. It really is a delicious soup. Thanks for stopping by and have a fantastic week!
Miz Helen