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Message
Vegetable Beef Soup w/pics
Posted on 1/30/13 at 7:05 pm
Posted on 1/30/13 at 7:05 pm
The hardest thing for me to do when making vegetable soup is deciding what to exclude. One of my strengths as a cook is making do and using what I have. One of my weaknesses is indecisiveness when the options are open.
The ingredients I thought I'd probably use (you can't see it, but there are two packages of soup meat, as well as the beef shank:
Oops, forgot the San Marzano tomatoes, the bay leaves and the Herbes de Provence:
Browning the beef in olive oil in two batches:
The second batch:
Good fond:
Instead of deglazing with a liquid, I add the chopped veg, and the moisture in the onions helps with the deglazing. And now I've added all the meat back:
The cabbage was added right after the beef stock, water, tomatoes*, bay leaves & Herbs de Provence. A little later, the kale & spinach were added. Carrots a little later. Frozen peas, last. *When I add the tomatoes I crush them in my hand as I put them in the pot (after thoroughly washing my hands, of course) :
Ladling up:
It's soup!
I didn't use the barley or the green beans. While I'd love to have potatoes or pasta or rice, I chose not to use them. My husband is okay with that.
One mistake. I had several containers of beef stock. Inadvertantly opened a container of chicken stock and didn't notice until mid-pour. Kept going.
In the pic of ingredients, I show beef base. Ended up also adding a little vegetable base, too.
The ingredients I thought I'd probably use (you can't see it, but there are two packages of soup meat, as well as the beef shank:
Oops, forgot the San Marzano tomatoes, the bay leaves and the Herbes de Provence:
Browning the beef in olive oil in two batches:
The second batch:
Good fond:
Instead of deglazing with a liquid, I add the chopped veg, and the moisture in the onions helps with the deglazing. And now I've added all the meat back:
The cabbage was added right after the beef stock, water, tomatoes*, bay leaves & Herbs de Provence. A little later, the kale & spinach were added. Carrots a little later. Frozen peas, last. *When I add the tomatoes I crush them in my hand as I put them in the pot (after thoroughly washing my hands, of course) :
Ladling up:
It's soup!
I didn't use the barley or the green beans. While I'd love to have potatoes or pasta or rice, I chose not to use them. My husband is okay with that.
One mistake. I had several containers of beef stock. Inadvertantly opened a container of chicken stock and didn't notice until mid-pour. Kept going.
In the pic of ingredients, I show beef base. Ended up also adding a little vegetable base, too.
Posted on 1/30/13 at 7:22 pm to Darla Hood
looks good. but dont like tomatoes in mine
Posted on 1/30/13 at 7:47 pm to Darla Hood
I put some non-traditional stuff in mine: wild rice, frozen corn niblets, zucchini, squash, blackeye peas, okra. I always have trouble keeping the carrots and potatoes from overcooking. Gotta have some crunch. Fond and timing of the veggies is key.
Posted on 1/30/13 at 8:10 pm to Darla Hood
food board has be on point of late
Posted on 1/30/13 at 9:28 pm to Darla Hood
Looks awesome. I eat around the potatoes in vegetable soup, so I'd happily eat this potato-less one.
Posted on 1/30/13 at 9:35 pm to Darla Hood
Looks delish! I don't care for potatoes or rice in mine. I use turnips instead. Great sub for the starch as they add a wonderful flavor. Occasionally, I'll use noodles
Posted on 1/30/13 at 11:07 pm to Darla Hood
You make tasty looking food darla
Try making a good beef stock with roasted bones for that next time instead of base and store bought.
I'm nitpicking but it will make a huge difference
Try making a good beef stock with roasted bones for that next time instead of base and store bought.
I'm nitpicking but it will make a huge difference
This post was edited on 1/30/13 at 11:09 pm
Posted on 1/31/13 at 8:56 am to Darla Hood
Oh my. I'd tear that up.
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