Vegetable Beef Soup

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Vegetable Beef Soup is the ultimate comfort food. Sick? Eat your soup. Sad? Eat your soup.

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I could eat soup every day of the year. I don’t need it to be cold. Nope. Just give me soup and salad every day all day. My husband, not so much. My father-in-law, definitely not. He doesn’t even really like soup. Crazy, huh?

Vegetable Beef Soup is the ultimate comfort food for me. I love it for all that ails me. My Gramsey used to make it and I would eat it with all the saltines. Mmmmmm. Now my Gramsey is gone, but TJ’s grandmother we call Momo makes it and I get that same cozy feeling when I walk in her door and smell it (fun fact: she calls saltines, soda crackers.)

My favorite part

The best thing about soup to me is that it is soooooo easy. Aside from a few steps, you take to prep the food and really get it going you mostly just have to let it cook down and allow all the flavors to meld.

You will need to take care to cut the veggies small enough so they are easily swallowed because when you’re sick sometimes swallowing is the pits, but you also don’t want to cut so small that it turns to mush.

I also love that you can toss just about any vegetable in there and it only makes it more yummy. I mean let’s think about V-8, all those vegetables combined to make a delicious, red, thick cold veggie smoothie. Yum!

If you’re not a V-8 fan don’t let my terrible food description dissuade you. Keep reading.

Hearty and Comforting

I use potatoes, turnips if I have them, leeks, green beans, and even corn and those are all very hearty and filling. My husband’s grandmother says her depression-era mother just put whatever was left in the fridge into vegetable beef stew each week and called it good.

This soup is the epitome of grandma’s cooking. Comfort.

Warms you up

I love soup bowls that have handles so I can tuck my legs under me and snuggle into the corner of the couch. Please note: this type of bowl is not necessary for eating soup. 😜

That makes vegetable beef stew the perfect meal for a cold, snowy, or rainy and dreary day.

I like to serve it with buttered bread, or you can eat it with crackers. Either way, you’ll be warm and full when you’re done.

Vegetable Beef Soup

Comfort food at its finest. Hearty beef and vegetables are good for what ails you.

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Course Comfort, Main Course

Cuisine American

Servings 6

Ingredients

  

• 3 lbs Sirloin Tip Roast can use other roasts like chuck or stew beef
• 4 Potatoes peeled and cubed
• 1 bag Frozen Mixed Vegetables
• 1 Onion I use yellow
• 2 cloves Garlic minced
• 30 oz Petite Diced Tomatoes
• 4 cups Beef Broth
• 1 tsp Creole Seasoning I use Tony Chachere's
• 1/4 tsp Dried Thyme
• 15 oz Tomato Sauce
• 1 dash Worcestershire sauce
• 1 Bay Leaf
• 1 tbsp Olive Oil

Instructions

 

• In a large stock pot sear the roast on high on all four sides until brown in olive oil
• Reduce heat to medium
• Add diced onions and sautee for two minutes or until translucent
• Add minced garlic and stir for two more minutes
• Add all remaining ingredients and bring to a rolling boil
• Reduce heat to medium and cook about 20 minutes, or until potatoes are fork tender
• Reduce heat to simmer and cook for about 5 mins

Keyword vegetable beef soup