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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 7:29 pm to Lester Earl
Oh. And a small can of Rotel (sorry, LE).
And at some point, I noticed there was a NY strip in the fridge, all by its lonesome. Cut it up and threw it in the soup.
And after I took the pic, I threw that bowl of soup back in the pot because it was too early to eat. The soup got a little bit thicker. Still needs more salt.
And at some point, I noticed there was a NY strip in the fridge, all by its lonesome. Cut it up and threw it in the soup.
And after I took the pic, I threw that bowl of soup back in the pot because it was too early to eat. The soup got a little bit thicker. Still needs more salt.
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 8:07 pm to Darla Hood
Looks great.
I love vegetable soup.
I love vegetable soup.
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 8:28 pm to Tbobby
Tbobby, I have done a wild rice soup before and that adds a wonderful flavor and texture.
So many soups, so little time.
So many soups, so little time.
Posted on 1/30/13 at 8:52 pm to Darla Hood
Wild rice is great by itself. Just boil it for 40 minutes, drain then add butter and salt. Whole Foods sells it in the bulk food isle for about $14/pound.
Posted on 1/30/13 at 9:13 pm to Darla Hood
Nice soup Miz Darla. Your hubby will eat good tonight. And maybe tomorrow too.
We do kale too. Nice winter greens.
We do kale too. Nice winter greens.
This post was edited on 1/30/13 at 9:15 pm
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 9:54 pm to Gris Gris
I love a good soup and that looks good!! Did you notice any flavor differences with the beef + chick broth? I find they are interchangable for the most part with no problems.
Posted on 1/30/13 at 10:55 pm to Gris Gris
quote:
I use turnips instead. Great sub for the starch as they add a wonderful flavor.
I don't care for turnips, but I wondered how chunks of butternut squash or sweet potato would have tasted. What do you think?
Posted on 1/30/13 at 11:00 pm to Jibbajabba
quote:No, I didn't notice any problem with the flavor. I ended up using 2 beef stock and 1 chicken stock, as well as some water and beef base and vegetable base.
Did you notice any flavor differences with the beef + chick broth? I find they are interchangable for the most part with no problems.
I've used chicken stock in seafood gumbo as a supplementary stock if I didn't have enough shrimp or other seafood stock.
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 1/30/13 at 11:15 pm to Caplewood
I've made chicken and turkey stock. Have been kind of afraid of beef stock.
I will give it a try, but it might be a while. Thanks.
I will give it a try, but it might be a while. Thanks.
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