November 4, 2012

VEGETABLE BEEF SOUP


When there is a chill in the air Soup is the cure for all that ails you.  Making your own Soup does take some time but the effort is worth the Amazing flavor that comes of it.  Canned Soup, which is in all of our pantries, is loaded with Salt, preservatives and things that just do not taste good.   If you can chop a Carrot and brown Beef you can make this Soup.  And if you want to feed your family a Soup that is wholesome and beyond delicious, you will be Cooking The Amazing.



Here is the recipe.



1 T  Extra Virgin Olive Oil
3 Strips Of Bacon Chopped
2  Anchovy Fillets
1 3/4 lb.  Beef Roast (Chuck or Butt) Cubed
1 t  Fine Grain Sea Salt
1 t  Fresh ground Black Pepper
1 T Extra Virgin Olive Oil (If Needed-See Recipe)
2 c  Diced Onion Small
4  Cloves Garlic Fine Chopped
4 T  Tomato Paste
1 T  Worcestershire Sauce
2 t  Dried Thyme
1/2 t  Paprika
5 T  Beef Base
8 c  Water
2  Dried Bay Leaves
14.5 oz  Can Of Stewed Tomatoes
1 c  Chopped Peeled Carrot
1 c  Chopped Celery
1 c  Sliced White Button Mushrooms
3/4 c  Chopped Seeded Green Bell Pepper
3/4 c  Chopped Seeded Red Bell Pepper
1 c  Chopped Fresh Trimmed Green Beans
2 c  Diced Peeled Potato (Red or Yukon Gold)
1 c  Turnips Peeled and Diced
1 T  Butter
Sea Salt and Fresh Black Pepper to taste



1.  I do all of my prep first when I cook anything.  I measure all ingredients and check that nothing is left out of the recipe.  Use your ingredients on hand to make this Soup your own.  If you hate Carrots leave them out and add a Veg you like.  Work with the Meat last to reduce contaminating your work area.
2.  Peel, dice, chop all Veg into about 3/4 inch or so pieces.  Slice Mushrooms and Carrots and Turnips.  Dice Onion small so it dissolves into the Soup as it cooks.  Seed and remove the pith from the Peppers.  Remove the ends of the Green Beans and chop into 3/4 inch sections.  Chop the Bacon into small 1/2 inch pieces.  At the market pick a well marbled, with Fat, Beef Roast.  Dice the Beef Roast into approximate 1 inch squares, leaving some of the Fat on the cubes which will give great flavor.
3.  In a large pot or Dutch Oven add 1 T of Extra Virgin Olive Oil and heat to medium.  Add the chopped Bacon pieces and cook until they are brown.
4.  Add the 2 Anchovy Fillets and stir them into the Bacon and Fat and break them up with a wooden spoon until they dissolve.   Don't let the Anchovy scare you.  It will give this Soup great background flavor that does not taste like rotten fish heads like you may think.  It is a complex undertone that really make this Soup better.
5.  Add the cube Beef Roast and add Sea salt and Black Pepper then brown well on all sides.  This may take 8-10 minutes.
6.  After the Beef is well browned remove it and the Bacon pieces to a bowl. Leave any Fat in the pot.

7.  Remove all but 1 T of Fat from the pot.  If there isn't enough Fat add up to 1 T of Extra Virgin olive Oil to the pot.  Add the diced Onions and cook over medium heat until softened and start to brown on the edges, about 7-8 minutes.  Then add the finely diced Garlic and cook for 30 secs more.
8.  To the Onions and Garlic add 4 T of Tomato Paste and cook for 2 minutes.  This step creates a mellow Tomato flavor.  Then add the Worcestershire Sauce, dried Thyme, Paprika and 5 T Beef Base.  Stir in well.   I use a Beef Base that is in a paste form. NOT the dried powdered form.  I use "Organic Better Than Bouillon Base" available in most markets in the Bullion Cubes section.  Its made of real Beef and gives a great depth of flavor.  Penzey's Spices (click Here for the link) also makes a good one at their Spice stores.

9.  Add the Beef and Bacon back to this mixture and stir in well coating all the Beef. 
10.  Add the Water and Bay leaves and increase heat to medium high bringing to a full boil.  Scrape up any brown bits from the bottom of the pot.  THIS IS FLAVOR!
11.  Add the full can of Stewed Tomatoes including the juice from the can and all the prepared Veg and bring back to the boil then reduce heat to medium- low and simmer gently, uncovered, for 50 minutes.  Stir often to keep bottom from sticking.  Check the Potatoes and if they are tender and cooked through your soup is almost done.  Taste the Soup and add Sea Salt and or Black Pepper if needed to your taste. Add the Butter and stir in well and turn off the heat and allow the Soup to rest for 20 minutes before serving.  This rest period allows the the flavors to meld and settle.  Serve with Homemade Croutons or a sprinkle of fresh Celery Leaves from a stalk of Celery chopped.  Yes, you can eat them and they are delicious.




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5 comments:

Melinda in Canada said...

This soup was so good. We ate it for dinner and I was literally licking the bowl! Ate it with crusty bread and filled us up.

Tracy said...

I LOVE this recipe!!!!

kelly stephen said...

I just love this veg soup,this is extraordinary!!!
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Kanak Trades said...

love this recipe

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