Beef Vegetable Soup

I love soup…all kinds of soup…I can honestly say that soup is my favorite.  Whether it is Vietnamese Pho or Japanese Udon, Chicken Noodle Soup or New England Clam Chowder…I am a fan!!!

This recipe is a variation or a soup that my mother and grandmother made for me as a child.  I’m not sure that a written “recipe” exists for this and I’m pretty sure I’ve never made this exactly the same way twice…but I’m going to do my best to give you a good “jumping off point” to making really awesome soup. 

Nutrition Facts
Beef Vegetable Soup
Amount Per Serving
Calories 536 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 137mg 46%
Sodium 1265mg 53%
Potassium 773mg 22%
Total Carbohydrates 37g 12%
Dietary Fiber 5g 20%
Sugars 5g
Protein 51g 102%
Vitamin A 156%
Vitamin C 49%
Calcium 9%
Iron 42%
* Percent Daily Values are based on a 2000 calorie diet.

Beef Vegetable Soup
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Beef Vegetable Soup
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Servings
10people
Servings
10people
Ingredients
Servings: people
Units:
Ingredients
Servings: people
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Instructions
  1. Use a molcajete or mortar and pestle to mash garlic, pepper and bouillon into a paste. Add the garlic paste to a large bowl and rub it into the stew meat. Let the meat marinate, at room temperature, for an hour.
  2. In a large stock pot over medium heat, render bacon (feel free to eat the bacon...we only need the grease). Add the stew meat and cook until browned. Add the onion and stir to incorporate. Cook until the onions are soft. Add bay leaves, thyme, and tomatoes. Lower heat to medium low, cover and simmer for 30-45 minutes. Stir occasionally.
  3. Add broth, onion soup, potatoes, celery and carrots. Cover and simmer for 20 minutes. Stir occasionally.
  4. Add mushrooms and corn. Cover and simmer for 10 minutes. Add Kale and parsley. Simmer for 10 minutes. Check seasonings and serve with saltine crackers or crusty bread.
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