My husband noticed I was struggling to keep my soup recipes contained in the pot that I have so he bought this cool stock pot for me for Christmas. It is huge and just begging me to make a giant pot of Vegetable Beef Soup. Isn’t it pretty? I love the color.
I honored my new pot and my husband with a pot of Vegetable Beef Soup for it’s first cooking. Just so you know, my recipe changes often. Feel free to omit seasonings or add ones that you know you like. If this is your first time making this vegetable beef soup, take the time to smell each of the herbs before adding them to the soup. If you have all day to cook it, add one of the herbs, let it cook for 15 minutes, then taste it before adding the next one. This is a great way to learn how each herb affects your recipe. If this is not your first rodeo, then go for it… you know what you like. As always, I make a big pot so it will last a few days.
Gluten-Free Vegetable Beef Soup
1-2 TBSP Canola Oil
1 yellow onion (chopped in the chopper)
6-8 cloves of garlic (chopped in the chopper)
10-12 mushrooms washed and sliced (optional)
1-2 lbs stew meat (I use organic)
2 boxes organic beef broth
2 14 oz cans dices tomatoes or stewed tomatoes
6-8 stalks of celery washed and sliced
6-8 carrots peeled and sliced
3-4 large russet potatoes, peeled and cubed
1 TBSP Salt + pinch to taste
1/2 tsp Pepper + pinch to taste
2 Bay leaves
2 tsp dried Oregano leaves
1 tsp dried Marjoram
1 tsp dried Basil leaves
1 tsp dried Rosemary leaves
1/2 – 1 tsp dried Tarragon
1 tsp Fennel Seeds
1 C frozen Peas
1 C Frozen Corn
1 C Frozen Green Beans
Chop onion and garlic, saute on medium-high heat in stock pot in oil until golden brown. If you adding mushrooms, add them now and saute until onion and garlic are near caramelized. Add Beef and cook until brown, caramelizing onion with the meat juice. Add tomatoes and broth to pot. Add celery, carrots, potatoes and all the herbs and spices. Bring to a boil, then cover and reduce heat to medium-low. Simmer for 2-4 hours. Add frozen veggies and cook for another 30 minutes to one hour.
I put a lot of herbs in my soup. My husband and I love well-seasoned, flavorful food. I also like to add all the dried herbs for their health benefits. When you serve this to your family, you can feel good about the healthy meal you are feeding them. Mix up the veggies any way you want. I love to make this soup on a cold or snowy Sunday. I start it after lunch and let it cook all afternoon. The house smells wonderful with the aroma of this comfort food classic and I have leftovers for during the week.. Enjoy!