Vegetable Beef Soup

December 16th, 2020 Jump to recipe

Grab your spoons and get ready to be taken to a place of comfort. For me, that comfort is found in my family's vegetable soup. This is a traditional soup served around the holidays in my family. One of my favorite things about food is its ability to take you back to moments of happiness. As a child my family had an ice rink in the back yard and so for my birthday in February my Mother would invite the family over for a skating party. After hours of hockey and pretending to figure skate we would run inside to warm up with a hearty, comforting bowl of soup. I can't give my Mom all the credit for this soup. This recipe is an old family recipe that comes from my Mom's childhood. My Granty found this recipe in the Detroit newspaper in the 70's. She would make it around Thanksgiving. She made it a few days in advance to have it ready faster. But, little did she know the flavor becomes stronger after a day or two. This is always best as leftovers. Then, they would attend the Thanksgiving day parade and when they got home they had soup to eat to warm up on those cold Thanksgiving days. This soup sticks to your bones and warms you up.

Now I know what you're all thinking here. Gross! Vegetables, don't worry, this was me as a kid. My Mom always added more beef to it so I would eat it. I loved it! This is my first attempt at making it. I have always had visions of trying to reinvent the recipe and do things to it. For example, use fresh vegetables instead of canned or to roast the soup bones first. Then I thought to myself, why fix something if it's not broken. So, I dove right in chopping vegetables, simmering beef bones and thinking of my childhood. After spending a few hours slaving over the pot, the soup was ready. This soup is best served with a warm loaf of bread and butter or your favorite salad. What are you waiting for? Get cooking and make memories.

Vegetable Beef Soup

servings - 12-15 Time - 1 hour and 40 minutes

Ingredients

3-4 beef soup bones

1-2 lbs stewing beef

2 tsp salt

1 tsp marjoram

1 clove garlic minced

1 tsp cumin

1 tsp oregano

1 tsp celery seeds

1/2 tsp ground black pepper

1 large onion chopped

1/4 cup fresh parsley chopped

1 large green bell pepper chopped

1 15oz can corn with liquid

2 medium potatoes peeled and cubed

2 quarts beef broth from soup bones

30 oz beef broth

4 medium carrots chopped

1 15 oz can of cut green beans with liquid

1 whole zucchini cut into 3/4" pieces

2 15 oz can of diced tomatoes

1. Simmer meat, bones, broth and spices for about 45 minutes

2. Remove bones and shred meat and add back to soup

3. Add potatoes, onions, parsley, garlic and carrots. cook about 15 minutes or until the vegetables are tender

4. Add zucchini, green beans, corn, and green bell peppers. Reduce heat and simmer about 20 minutes

5. Add tomatoes and simmer about 10 minutes

6. Let cool 5-10 minutes before serving

Chef notes: 1.Double the spices for bigger flavor. My Mom always does this.

2. Chop vegetables uniformly and small to get everything in the same bite.