Vegetable Beef Soup
I love that I can brown the meat and let it simmer all day in my slow cooker; giving it a really rich flavor. Then I just dice up all my veggies, toss it in my stock pot for a bit, and voila!... You've got yourself one AMAZING pot of soup!
Don't let the list of ingredients or the length of instructions scare you away! This really is a super simple pot of soup!
Ingredients: 2 Lbs stew meat 4 garlic cloves, minced salt and pepper, to taste 1 Tbs olive oil, plus 1 more Tbs for later 2 bay leaves 2 15 oz cans petite diced tomatoes, with juice 1 large onion, chopped 4 celery stalks, chopped 4 carrots, peeled and sliced 2 to 4 Yukon Gold potatoes, diced 1 15 oz can organic corn, drained 2 32 oz boxes beef broth or stock 1/2 head cabbage, chopped *Special equipment: crock pot/slow cooker
Directions: Dice stew meat into bite size pieces; season with salt, pepper, and minced garlic. (I massage it into the meat with my hands.) Heat olive oil in a large skillet. Add stew meat and brown on all sides. Remove meat from skillet and place it (and any liquid from skillet) in crock pot/slow cooker. Toss a few bay leaves in. Cover with both cans of diced tomatoes. Set to low, and cook for 8 hours. When meat is ready, add your other tablespoon olive to a very large stock pot. Heat it up over med/high heat. Add onion, celery, and carrots. Let cook for several minutes, until onion starts to soften. Add your diced potatoes and one box of broth. Let simmer for 10 minutes. Remove bay leaves from crock pot, and pour the meat/tomato mixture into stock pot. Add your remaining box of broth and bring to a boil. Reduce heat to med/low. Add corn. Let soup simmer another 25 minutes. After soup has simmered, and potatoes are tender, add your chopped cabbage to pot. Remove pot from heat. Place lid on pot; let it sit for a few minutes before serving. *This will give your cabbage time to wilt and blend in with the soup. Stir well. Taste to adjust salt and pepper to your liking.
Makes several servings
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