Beef and vegetable soup recipe suggestion?

Sorry, I don't do amounts, just ingredients and method.

Vegetable Beef Soup


Ingredients:

Soup bone
Soup meat
Beef stock (low sodium has better flavor)
Head of cabbage, chopped (maybe buy bag of shredded cabbage)
Chopped onions, bell pepper, celery (I use a container of Guidry’s chopped veggies)
Bouquet Garni herb blend or Herbes de Provence
Carrots cut into rounds
Potatoes, medium to small dice
Frozen corn
Frozen green beans
Ro-Tel tomatoes
Tomato sauce
Tony’s or seasoning of choice


Brown seasoned soup meat in hot oil. Do it in small enough batches that you don’t end up steaming 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, too.)

Put all of the meat and the bone back into the pot. Add a couple of large containers of beef broth/stock, the Ro-Tel tomatoes, the tomato sauce, and the chopped onions, bell pepper, garlic, celery, and 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.

At some point during the tasting, if the flavor is not rich enough, add Better than Bouillon Beef or Vegetable Base.


PS - I know I suck because I don't have amounts. MD or Gris will probably have more specific recipes if you wait for them!

Mama Bear (vegetable beef) Soup

This is a wonderful old family recipe for a tomato based vegetable beef soup.

You can feel free to make any of the 99,785,469,842,745,955,253,452,663,286,392,492,545,851 possible changes to contents or quantities that will be suggested by those who won't post a recipe, but find fault with this one.

Serves 6

Need

6 medium to large Carrots, shredded or cubed in 1/8" bits
4 large Red Potatoes, shredded or cubed 1/4" bits
12 ounces Green Peas, frozen
1 1/2 - 2 pounds Stew Meat or Roast Beef cubed 3/4"
2 cans Tomatoes, diced
1 small can Tomato Sauce and/or 1 small can Tomato Paste (depending on level of tomato flavor wanted) - I use both
1 can White cream style corn (Pride of Illinois brand)
1 teaspoon Sugar
2 teaspoons Salt
2 Tablespoons Vegetable Oil
Pepper and garlic – To Taste

Directions

Brown stew meat in oil in a heavy 5 qt pot over medium heat. Season with salt, pepper and garlic to taste. It is fine to substitute cubed or shredded leftover cooked pot roast for stew meat. When meat is brown, add one quart water, carrots, potatoes, peas, salt and sugar.

Cook for 20-30 minutes over medium/high heat until vegetables begin to get tender. Stir occasionally or more often if any sticking is suspected. Add tomatoes, sauce and/or paste and cook 20 minutes, stirring more often.

Reduce heat to low and add creamed corn. Stir often as the creamed corn will stick. Cook 15 minutes and serve with corn bread.

This is better the next day.

Great tip on cooking the meat in small batches.
I found using Kitchen Basics brand of beef stock is a plus. It is a little more expensive than Swanson but is worth the price. They carry Chicken, Beef, Turkey and Seafood stock.

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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.

Here is another good soup.

Beef and Barley Soup

1 pound Ground beef, or trimmed and cubed beef chuck.
1 Medium onion, diced
1 Stalk celery diced
1 clove garlic, fine mince
12 ounce frozen vegetables (green bean, carrot, green pea, yellow corn blend)
3 cups beef stock
1/2 cup Barley
1 Medium fresh tomato – peeled and cubed
1 teaspoon salt
1 teaspoon black pepper|
1 Bay leaf
1 Tablespoon olive oil

Use the pot you will use to make the soup

Brown beef in olive oil using medium low heat, season with salt, black pepper.

Add onions, celery and garlic and sauté over low heat until they are tender.

Add beef stock. If no beef stock, use broth and a bouillon cube.

Cook for 10-20 minutes to tenderize the beef.

Add frozen vegetables, diced tomato and bay leaf.
Cook (15-20 minutes over medium heat) until vegetables are done.

Add barley, reduce heat to a simmer and add a lid to the pot.

Cook at a simmer until barley is done – about 20 minutes.

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You can feel free to make any of the 99,785,469,842,745,955,253,452,663,286,392,492,545,851 possible changes to contents or quantities that will be suggested by those who won't post a recipe, but find fault with this one.

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Salty are we?

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Salty

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Just tired of the people too damn lazy to type a recipe when the OP asks for one, but plenty happy to shite on someone else's recipe who cared enough to actually try to help the OP.


I am getting too old for social interaction.

Not everyone cooks with exact measurements and not everyone’s tastes are the same. Don't be sensitive.