re: Beef and vegetable soup recipe suggestion?

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MD or Gris will probably have more specific recipes if you wait for them!

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MD does, but Gris does not. I wing it and usually make a lot for the freezer at once.

I roast the soup bones first and make a stock with those. Just the bones. If I have to "beef it up", I may add some low sodium Minor's beef base or Better than Bouillon if I'm out of Minor's.

I sometimes use rump roasts or chuck roasts that I cut up. I've also used brisket which gives a very nice flavor as well.

One of the most important ingredients for the flavor I like in mine is using turnips that I cut into chunks. I adore the flavor turnips give to the soup. Reminds me of my grandmother's. In fact, I use turnips instead of potatoes because I don't like the texture the potatoes give the soup when they break down. If you don't want the turnips, but want the flavor, just simmer a few whole peeled turnips and remove them.

Other ingredients are:
chopped cabbage
sliced carrots
fresh green beans
white shoepeg corn (stays crisp and holds up well)
diced tomatoes and juice
tomato sauce or puree(sometimes if a little body is needed-I don't like it thick)
chunky chopped onions
chunky chopped bell pepper
sliced celery
dashes of Lea and Perrins

If you like pasta in your veg soup, cook it and add it to what you're serving. It gets very mushy and soaks up the liquid if left sitting in the soup. It doesn't freeze well in the soup because of that. I don't add it, but my Mom likes it.

I like mine to be heavy on beef and vegetables and I like the beef to be tender, but not shredded. I like a lot of the shoepeg corn.

I add the vegetables in stages. It takes longer to cook the green beans to my liking than the carrots, for example.