Comforting Homemade Vegetable Beef Soup Recipe

Comforting Homemade Vegetable Beef Soup Recipe Hi, I’m Betty. Welcome to Betty’s Kitchen. Today we’re making a hearty vegetable beef soup. And my inspiration behind this is that the whole country pretty much is getting a big snow storm. And it’s actually a bit down here in Kentucky. That knife, we’re going to get more of it but we’ve already got compliments just on the ground, and quite a very big god day to have a nice coffee or pot out of vegetable soup. Lat night, I looked to my freezer to see that I had some beef and I wanted about two pounds worth and here’s what I found. I got some ground beef and I have over here some top sirloin, which I have trimmed. And I had put this in a refrigerator to thaw them overnight so that I could shop some of that this morning. And you can see if it has some ice crystals in that like – this is still a little solid right there. Then when you cut down through it, it’s a lot easier than to have to work with it after it’s completely thawed about. That’s not impossible. I’m just cutting this into chucks so that you’ll have parts of the soup that are beefy. And then of course, we’ll have vegetables as well. So I’ll just turn this the other way. It doesn’t matter what size you make this, just whatever you like. If you like it chunky, then make them bigger. If you like them more, more delicate, then make the size smaller. And what we’re basically going to do here is cook the meat first, and then we’re going to add vegetables. It doesn’t like the vegetables nearly as long as it takes the beef. So go over this chopped into cubes of one sort of the other. It doesn’t matter that there are two types of beef. In fact, if you want a soup that has two kinds of meat and that would be hard, but this is a vegetable beef soup. Now I’m going to brown my meat before I put it into boiling water. Actually, you can put right in your boiling water. And cook the meat first, and then, but vegetables can come wider. But I like a little brown flavor to it so what I’m going to is use the olive oil in here. You can see that extra version olive oil. This is about one and a half to two tablespoons that I am beginning to heat. So we’re going to put our chucks of meat in there. I’m going at a bit, and then I will just turn here while I’m going to the next. I’m going to put one tablespoon salt. In this water, you can see that I got the salt ready. Let me take this whole meat that will go in the water. And when this is browned up enough, I will put this in salted water, and then it will simmer for three hours. So I’ll be cooking the meat for three hours before I do anything else, and I’ll see you back then. Now beef cubes have cooked in the stove for three hours and I want to show you what they look like. We’re starting out with three quarts of water. That’s twelve cups. And this is what we’ve ended up with. So, some of it has condensed because I did not have a layer down on it but its simmering sound like this. And some of it has been absorbed into the meat. So what I’m going to do – I don’t like the look of that fat on the top. I’m going to dip out my beef chunks and put them in a bowl. And then I have a fat separator that I’m going to use to get rid of that fat on the top and I’ll see you back. This is the amount of grease that have as like we will get cup of the chucks of meat and stock. So I’ve put all of it backhand and we have very little stock that it’s very terrified and very strong. And as far as the chunks I’d made, they are so pretender. And that’s the reason why we’re simmering them for three hours. So you get nice, tender meat in your vegetable soup. What we’re going to add in is tomato cheese, all you need three cups. And I’ve separate this out. This is two cups and this is one more cup, so three cups of tomato juice. We’re pouring there. This is your tomato sauce. This is an eight ounce can but I’m going to need about two-thirds of it. So it’s about five and one fourth ounces. Just pick up two-thirds in a pan of tomato sauce. We’ll go in there. Bay leafs, if you have those, you need three of them. We’ll pick those out of the end in but those go in along with some black pepper. This is one half teaspoon of black pepper. And then I have some oyster sauce and I’ve merged them out. I need it one half tablespoon. So that measure is a one half tablespoon and that’s coming over here to our mixture, and a one chopped onion about this size. And I have it chopped with my kitchen chopper. So I’m going to add to that in. All of it goes in. It’s going to get as a nice, lovely flavor. I need three cups of vegetables. It would be uncooked vegetables. So you have some choices here. I’ve put ahead is perfect. This is frozen vegetables and there are massive chunky. If you want chunky soup, this is a sixteen ounce container. I measured it. It’s almost perfectly three cups. You could get mixed vegetables if you can’t find this for ready but the variety I have is the vegetable soup mix. So it’s just perfect. If you can’t get the frozen vegetables and you don’t want to use it, you can use what we call Veg-all. That’s already cooked. So, that means to have you maybe sometime when you’re cooking but the onion is still rough, and we need to cook that. So, this one is ready. We cook the rest of it. And we have lemon spice here, and that spice is Chili Powder. I need one teaspoon of chili powder. It goes in. Now we’re going to do a nice mixing here. And you’ll notice that it’s a beef chunky looking soup mixture. And I’m going to make a dish to what is called right here and add two cups of water. So I’m just going to run over here and make two cups of water. To give it a start, and then as it boils, I’m going to watch them. And as it needs more water, I will add it in and I’ll try to keep track of it for you. If you see this, it’s going to be just popped forward material. So it probably warm in warm water. Take it a little soup there as well. So I’ll see you back after this cooks for about one hour and you’d set a lot of the vegetables. You’re not be able to see with the outer window that the snow is coming down in Kentucky, and my vegetable beef soup is ready. So I’m going to go to our kitchen and serve it up to you. Here is my finished vegetable beef soup. Doesn’t that look good? And they let to tell you when I left here last time I added two cups of water. I added an additional four cups. So all together, six cups of water we put into this after all the ingredients other than that going in. And I always taste my soup in the last hour of cooking to see if they need extra salt or at just a minute anyway. This did not mean extra salt. If I had with it watery and I probably would have been salting. So I’m going to serve them with just in fat free crackers, and let me bring that play over here. I have a soup bowl. And I’ll just slide it at some of this delicious soup. I will say that this is as fat free as you can get for soup that has meat in it, because we did everything possible to trim the fat off the meat and also to get rid of the grease that humiliated on the top. So we had this lovely dish. But you do not have to chop any vegetables unless you want to, you can use fresh vegetables. It’s that pretty onion but they sell it, just came in a package, and were easily as simmer. So I hope you enjoy this nice hardy dish on this cold winter day.