Vegetable Beef Soup
Soup meat (you can cut up a roast or buy soup or stew meat already cut)
Beef stock (low sodium has better flavor)
Head of cabbage chopped (or buy bag of shredded cabbage)
Chopped onions, bell pepper, celery (I use a container of Guidry’s chopped veggies)
Carrots cut into rounds
Potatoes, cut into bite sized pieces
Fresh or frozen green beans
Better than Bouillon Vegetable Base (and/or Beef Base)
Hot sauce of choice
Tony’s or seasoning of choice
Brown seasoned meat in hot oil. Do it in small enough batches that you don’t steam the meat. You want the caramelization that occurs, and it won’t happen if you try to brown too much at once. Make sure you brown the soup bone (which should have some meat on it).
Deglaze and add chopped onions, pepper, celery, garlic (whatever you choose to use). Let it get a little bit of color. Put all of the meat and the bone back into the pot. Add water or a couple of large containers of beef stock (or a combination of the two), the Ro-Tel tomatoes, the tomato sauce, and the cabbage. Simmer for a few hours, until the cabbage is very tender. Add carrots and potatoes; add corn and green beans when carrots and potatoes are almost tender. Adjust seasoning as needed.
If you’re going to freeze the leftovers, don’t use more potatoes than you can eat before freezing the batch. Later, when you have your frozen soup, you can cook and add some potatoes if you care to.
This post was edited on 12/11 at 4:15 pm