Post your go to beef vegetable soup recipe.

I don't have a recipe either, but for me, the key to a good authentic old fashioned vegetable soup is turnips. That's how my grandmother made it and it's the best. I use them instead of potatoes, as well, because I don't like the starchy breakdown of the potatoes.

I don't use any herbs other than parsley, unless I'm going for something like an Italian vegetable soup, but I prefer the really old fashioned kind. I usually put in some fresh green beans in additon to what you mentioned and I like corn in mine, but I prefer shoepeg white. I find it holds up better than even using the fresh and has a good crispness. It also freezes well in the soup for some reason.

I cut up a few nice rump roasts for stew meat the last time I made it at the suggestion of a friend. Worked out very well.

I'm out of veggie soup right now and need to make it. I usually make a good supply for the freezer in January. I make a pone of cornbread or corn muffins in the cast iron muffin pan to go with it. Darn good meal.

TF's recipe reminds me that I also always put cabbage in vegetable soup. It's a required ingredient, as well, for it to be true vegetable soup.

I once tried TF's brisket boiling method, though not the entire recipe. Never did it again, but I can't recall why.

I will put a ton of veggies into the pot. Browned stew beef,browned(slightly) pickled pork, onion, celery, carrots, stock, tomatoes, corn, peas, green beans, taters, turnip, if anything else seems appropriate out of the fridge it goes in as well, but one thing I like to add for giving a little quirkiness is barley. ETA I start making it at about 2:00 this afternoon.

Vegetable Beef Soup


Ingredients:

Soup bone
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
Frozen corn
Fresh or frozen green beans
Spinach (optional)
Ro-Tel tomatoes
Tomato sauce
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.

I like adding Red Miso to vegetable soup. Red Miso is a paste made of aged soybeans, barley and salt.. It's loaded with protein, vitamins and minerals and gives a rich, smokey flavor to soup. About 10 minutes before serving your soup, add two tablespoons of Red Miso to your pot of soup.

Courtesy of Mammy's Cupboard in Natchez:

[link=(clairestrebeck.blogspot.com/.../mammys-cupboard-vegetable-soup.html)]LINK[/link]

Cabbage is a must in mine. I like the flavor. Unless I cut it in large hunks, it cooks away a good bit. I put it in early. I prefer to use a fresh head of cabbage to the bagged shredded.

P.S. if you don't want to eat turnips in yours, then cut it in halves and just let it simmer until the flavor is imparted. Then, remove. Or, cut it very small. It will mostly cook away, but you'll get the flavor.

No pics - sorry

Momma Bear Soup

1/2 pound stew meat cut in 1/2 inch pieces salt lightly and pepper lightly. Brown off with tiny bit of oil in soup pot. Add a cup of water one tsp salt, one tsp sugar, one tablespoon oil and

Two med/large Irish potatoes cubed smallish
Four carrots course grated
10 oz bag green peas

Bring to boil.

Cook for ten minutes then add

Two cans diced tomatoes
One can tomato sauce
One can tomato paste

It will get very tomatoey. Taste and add a little more salt to taste

Cook for ten minutes then reduce heat to simmer and add one can of pride of Illinois white cream style corn.

The soup will get thick and the corn would like to scorch on bottom of pot, so reduce the heat very low. Or turn off. Put lid in pot and let sit long enough to make a skillet of cornbread.

Crumble cornbread in bowl. Cover with captain jack portion of soup. Eat and hit recliner. Have wife wake you up when bedtime comes.

Money back guarantee best chilly night veg soup recipe.