Vegetable Beef Soup
From Carrie Morey's Hot Little Suppers cookbook
"... and while I don't (always) use canned vegetables, you can certainly sub out fresh veggies for ones you like best!" - Carrie
- • 1/3 cup all-purpose flour
- • 1½ teaspoons kosher salt, plus more for seasoning
- • 1½ teaspoons freshly ground black pepper, plus more for seasoning
- • 2 pounds beef stew meat or chuck, cut in ½-inch cubes Vegetable oil, to sear meat
- • 1 tablespoon butter
- • 1 tablespoon olive oil
- • 1½ cups chopped carrots (about 6 carrots)
- • 1½ cups chopped celery (about 4 stalks)
- • 1½ cups chopped onion (1 large onion)
- • 2 cloves garlic, smashed
- • 1 (28-ounce) can diced tomatoes
- • Up to 2 cups water
- • 2 quarts beef stock
- • 4 cups vegetables of your choice: sliced okra, corn kernels, cut green beans, shelled lima beans, butter beans, and/or peas
My dad’s mom always bought the cheapest and fattest meats and canned vegetables.. you know those ones from a can that are not great for you but oh-so delicious?! She made sure to always have them on hand to whip out the Vegetable-Beef Soup and served it with cast-iron cornbread sticks.
I love that you can make this recipe with any vegetables you want, my favorite is Okra and Butterbeans... and while I don't (always) use canned vegetables, you can certainly sub out fresh veggies for ones you like best!
This recipe has now become part of my staple go-to meal for my family. Like my maternal grandmother, I always have vegetables on hand just in case and I always serve it with cornbread. It is so easy and can save very well, you can freeze it beautifully and serve it over rice.
- Prepare the seasoned flour: Mix the flour, salt, and pepper in a large resealable plastic bag.
- Working in batches if necessary, add the meat, seal the bag, and shake the bag to coat the cubes well.
- Heat a thin layer of vegetable oil in a large skillet on mediumhigh heat. Cook the meat in batches, if necessary, turning a few times, until seared and brown. Do not crowd the pan. Remove the meat with a wire mesh strainer and set aside. Pour out any excess fat, but do not wash the skillet.
- In a stockpot or large saucepan, melt the butter into the olive oil. Add the carrots, celery, and onion and cook, stirring from time to time, until the onion is soft, about 8 minutes.
- Stir in the garlic and the tomatoes and their juices, using the water to rinse all the tomatoes into the soup. Add the meat.
- Pour some of the stock into the skillet and bring to a boil on medium heat. Scrape up the browned bits and add to the soup.
- Add the rest of the stock to the soup. Add the vegetables of your choice. Bring to a boil, reduce the heat, and simmer 1½ to 2½ hours. Taste the meat for tenderness after 1½ hours.
- Taste and adjust the salt and pepper
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Shop our biscuits to perfectly pair with your soup: Biscuit Mix
Find this recipe and more in my cookbook.