The Very Best Vegetable Beef Soup
Adapted from Lady and Sons
I don’t know of many things that are as comforting this time of year as a good bowl of homemade soup. During Fall and Winter, I love making a big pot of soup over the weekend to keep in the refrigerator all week for lunches, snacking or for those nights you don’t feel like cooking. This one is especially hearty and healthy. I know it seems like a lot of ingredients, but all the seasonings are necessary to make a flavorful soup with not much effort. You can use your family’s favorite vegetables and it’s a great way to clean out the produce drawer. These are the veggies that I had on hand the day I made it.
- 2 tablespoons canola oil (if using chuck roast)
- 2 1/2 pounds beef short ribs or boneless chuck roast*
- 4 quarts cold water
- 2 (28-ounce) cans diced tomatoes
- 1 1/2 cups chopped onion
- 3 tablespoons dried parsley
- 2 tablespoons beef bouillon
- 1 tablespoon dried Italian seasoning
- 2 tablespoons House Seasoning (I used Emeril’s Essence)
- 1 tablespoon seasoned salt, plus extra for seasoning
- 1 tablespoon Worcestershire sauce
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 2 bay leaves
- 1 cup thinly sliced carrots
- 1 cup sliced fresh green beans
- 1 cup sliced zucchini
- 1 cup corn kernels, fresh or canned
- 1 cup diced potatoes
- 1/2 cup uncooked elbow macaroni
If using 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 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot.
If using short ribs, you can put them right in the pot with no preparation.
Add the water, tomatoes, onions, dried parsley, beef bouillon, Italian seasoning, House Seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves. 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 very 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
Return the soup to a boil, stirring to distribute the ingredients.
Reduce the heat and simmer for 45 minutes.
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.
Serve in bowls with a toasted French Baguette.