Beef Vegetable Soup

Yep, another recipe. Two in one week, how ‘bout that?

Anyone who knows us well also knows that we like soups. And since my mom didn’t make much homemade soup (most leftovers went into casseroles which we kids thought were great), the only soup I remember having as a kid came from a can or a box; so it kind of makes my day that I can serve my family soup from scratch. I really didn’t know it could be done until I got married and started talking to other young moms. Really. I really thought all soups came from the store. I really didn’t know there was such a thing as homemade soup (besides chili). And while I’m pretty sure one of my grandmas or aunts at some point served me homemade soup, I sure don’t remember it (keep in mind I used to be blonde too).

Anyway. I’ve since learned that homemade soup is basically flavored water with a bunch of meat and vegetables in it (think: Stone Soup). Add some rice, maybe some noodles, and simmer it awhile. Throw in any leftover gravies or cream soups that are cluttering up the frig, add a little more water here and there if it seems too thick, and season generously to taste. Easy peasey.

Well, in order to have a consistant result and so that kids could help without me constantly monitoring, I eventually wrote out proportions. This is my original recipe for beef vegetable soup. I have expanded the recipe (x1.5) since I got a 16 quart kettle, but this is the basic recipe that we start with. Leftovers don’t last long!

Simmer in 8 quart kettle:

4 quarts water

4 beef bouillon cubes

2# potatoes, peeled & diced

1# carrots, peeled & diced

½ cup celery, chopped finely

½ cup onion, chopped finely

1 teaspoon garlic salt

1 teaspoon salt

¼ teaspoon pepper

 

Add:

2 cups peas

2 cups corn

1 quart canned green beans, cut small

1½ cups cooked rice

about 2# stew meat, round steak, or roast (I use 2# round steak, diced, dipped in flour, browned in oil. As meat browns, add water so it doesn’t stick: makes nice gravy which can be added also)

½# spaghetti noodles, broken into 2” lengths (Walmart again has the InnMaid noodles which I prefer when I can find them.)

[Also, since my boys went out west last summer and left a bunch of beef ramen noodles on my shelf, I’ve added those too this winter. More flavor, more noodles, more soup!]

Simmer until noodles are tender, about 10 minutes.

Enjoy!