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Saturday, October 26, 2013

Dump-in Beef Vegetable Soup

We were so hungry we didn't take photos...although my husband deemed this soup worthy of a wait for photographs.  Unfortunately, I didn't feel like setting it all up.  When I make it again, I'll add some photos.  It was absolutely delicious.  Give it a try!


2 tbsp. olive oil
1 pound quality stew meat chunks or chunks of thick sirloin steak
1/2 large yellow onion, diced
1 15oz can crushed tomatoes
3 tbsp. tomato paste
3 stalks celery, diced
3 carrots, halved and sliced
1 tsp dried basil
3 cloves of garlic, pressed
1 tsp of garlic powder
1/3 head of green cabbage, large dice
1 cup sugar snap peas, cut into bite-sized pieces
1 can cut green beans
1 can black-eyed peas
1 quart low-sodium beef broth
2 cups chicken stock
4 cups water
kosher salt - to taste
fresh ground pepper - to taste


Heat olive oil in a Dutch Oven.  Season beef with salt and pepper and add to pan, tossing to brown.  Add onions and garlic with a pinch of salt, stir around for about a minute.  Add tomato paste and stir in and cook for a minute or two.  Add the celery and carrots, stir for a minute or so.  Add can of crushed tomatoes and all of the other ingredients except the canned green beans and black-eyed peas.  Stir well and bring to a boil then reduce to simmer.  Leave on a good simmer (not too high, not too low) until meat is tender, stirring every so often to ensure nothing sticks to the bottom of the pan.  In last 30 minutes before serving, add green beans and black-eyed peas (do not drain) and re-season to taste. 

I let mine simmer for several hours.

A hearty and delicious vegetable beef soup - perfect on a chilly night!

Bon Appetit, Y'all!!!StumbleUpon

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