How to Make Great Beef Soup

Photograph by Rocky Luten. Prop Stylist: Amanda Widis. Food Stylist: Anna Billingskog.

Author Notes

Vegetable beef soup is one of those recipes that reminds me of my Midwest roots and takes me back to babyhood, when I stood beside my peachy grandmother in the kitchen, watching her brand something out of null.

Whenever it started to cool down in Kansas City, Great-Grandma Vera Mae would pull out her heavy-duty pot and make a hearty vegetable beef soup. It was one of those soups that ate like a whole repast. It had tons of vegetables simmered down in an herby lycopersicon esculentum broth with thick chunks of ground beef.

Equally a child, I remember despising the lima beans in the soup and picking them out to get to the meat and potatoes, then hiding them in my paper towel. I recall she knew what I was doing all along, just let me get abroad with it.

To make my own version of this soul-warming soup, I use chuck roast. The recipe, however, is very forgiving, so you can also use ground beef, stew meat, or double-downwards on the veggies. Likewise, y'all tin use ruby or yellowish potatoes instead of Russet, and frozen lima beans and okra instead of green beans and peas.

I start by seasoning, flouring, and browning the beef. The flour gives the broth a little more than body. If needed, cook your beefiness in batches—make sure not to overcrowd the pot, otherwise your beef will steam and plough gray.

Once the beef is browned (not completely cooked), remove it from the pan and add together in your denser stalk and root vegetables like onions, carrots, celery, and potatoes, since they take longer to break downwards. Considering they volition be cooking for a while, you want to cut these vegetables thickly and so they don't plough into mush. When they start to get some color, I add back the beef along with canned tomatoes, seasonings, and goop, and let everything cook down.

In one case the meat is tender, I toss in frozen vegetables. I utilise individually packaged green beans, peas, and corn, but you tin can as well use mixed vegetables. These merely demand ten minutes to heat up before I'k cozying upwardly to my own hearty bowl of vegetable beef soup. Each seize with teeth of tender beef and brothy veg takes me back to that curious little daughter watching her neat grandmother make magic in the kitchen.

Helpful tools for this recipe:
- Le Creuset Dutch Oven
- V Two Wooden Spoons
- Bluish Porcelain Soup Bowls

—Meiko And The Dish

• Test Kitchen-Approved

• Prep fourth dimension 20 minutes
• Cook time 1 60 minutes
• Serves 6

Ingredients

• 1 ^one/_two pounds beef chuck roast, cut into 1-inch cubes
  
• three teaspoons kosher salt, divided
  
• 2 teaspoons freshly footing black pepper, divided
  
• ¹/_four teaspoon all-purpose flour
  
• 1 tablespoon vegetable oil
  
• ane pound Russet potatoes, cut into one/2-inch cubes
  
• 3 medium carrots, peeled and thickly sliced
  
• 1 medium yellow onion, diced
  
• two celery stalks, thickly sliced
  
• 4 garlic cloves, minced
  
• 1 (14-ounce) can diced tomatoes, with their liquid
  
• 2 tablespoons Worcestershire sauce
  
• 1 tablespoon Creole (or all-purpose) seasoning
  
• 2 teaspoons Italian seasoning
  
• 1 dried bay leaf
  
• 5 cups unsalted or depression-sodium beef goop
  
• ^three/₄ cup frozen green beans
  
• ¹/_ii cup frozen green peas
  
• ^one/₂ cup frozen corn
  

Directions

1. Season the meat with 1 teaspoon of the salt, 1 teaspoon of the pepper, and the flour.
2. In a big stockpot or Dutch oven over medium heat, add the oil and just enough meat to form a single layer. If needed, brown the meat in batches so that you don't overcrowd the pot. Cook, flipping equally needed, for 3 to four minutes, until browned on all sides. Employ a slotted spoon to remove meat from the pot and transfer to a plate. Repeat this process until all the meat is browned.
3. Add the potatoes, carrots, onion, and celery, and cook, nevertheless over medium, until the onions are translucent, 5 to half dozen minutes. Add together the garlic and melt for 1 minute.
4. Add all the beef back to the pot, along with the canned tomatoes, Worcestershire sauce, Creole seasoning, Italian seasoning, bay leaf, and beef broth. Utilize a wooden spoon to scrape up any dark $.25 stuck to the bottom of the pot. Cover and simmer for near 75 minutes, until the beef is tender.
5. Stir in the green beans, peas, and corn and cook for an additional ten minutes.
6. Remove the bay leaf, then taste the soup. Season with additional table salt and pepper if needed. Serve warm.

Meiko is corporate America retiree turned full-time foodie and host. Besides her obvious love of cooking she obsessed with designing foodie apparel, celebrity gossip sites and hosting elaborate dining experiences. She shares her recipes, kitchen hacks and entertaining tips on the blog meikoandthedish.com. Check it out!

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Source: https://food52.com/recipes/85281-best-vegetable-beef-soup-recipe

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