Beef Vegetable Soup

616 425 beef vegetable soup

Carrie Friend loves to cook. She is the wife of Colorado State University offensive coordinator and line coach Will Friend.

“I am a big fan of winter food. It’s hearty,” said Carrie. “I love big pot of vegetable soup. Or chili.” 

Now that the Friend family is out West, her Beef Vegetable Soup will be eaten frequently as the temperatures drop. From Carrie’s kitchen to yours, here is her favorite cold weather soup recipe:

Beef Vegetable Soup

Ingredients:

  • 2 1/2 to 3 pounds beef short ribs or boneless chuck roast
  • 2 tablespoons vegetable oil (for chuck roast)
  • 4 quarts cold water
  • 1 tablespoon dried Italian seasoning
  • 3 tablespoons dried parsley
  • 1 teaspoon garlic powder
  • 1 tablespoon the Lady’s House Seasoning
  • 1 tablespoon the Lady’s Seasoned Salt
  • 2 bay leaves
  • 1/2 teaspoon black pepper
  • 1 teaspoon celery salt
  • 1 tablespoon Worcestershire sauce
  • 1.5 cups chopped onions
  • 1 28-ounce can diced tomatoes
  • 1 cup thinly sliced carrots
  • 1 cup diced celery
  • 1 cup sliced green beans
  • 1 cup frozen black-eyed peas
  • 1 cup frozen butter beans
  • 1 cup cut okra
  • 1 cup corn kernels
  • 1 cup diced potatoes
  • 1/2 cup uncooked elbow macaroni
  • 2 teaspoons accent (optional)

Method:

If using a chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1.5-2 inch cubes; discard the fat. Place the beef cubes in a large stockpot. (No prep for short ribs.)

Add the water, seasonings, onion, and tomatoes, and bring to a boil over high heat. Cover the pot, reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours or until the meat is tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot.

Add the remaining vegetables and the macaroni, and return the soup to a boil, stirring to distribute ingredients. Reduce the heat and simmer for 45 minutes. Add accent, if desired, and adjust the other seasonings to taste. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface; it will pick up a lot of the fat.

Comment

Your email address will not be published. Required fields are marked *