We are in the thick of winter, so I decided to make my awesome hearty beef and vegetable soup. It’s perfect for these cold winter days and nights. And if you are wanting to stay in budget, it’s a great way to do that. Just freeze the leftovers and they will be ready for another cold night.
- Stew meat – 1 to 2 lbs
- Ham hocks – 2
- Tony Chachere’s Creole Seasoning (It’s a southern thing) – 1 tablespoon
- All Purpose Flour – 2 tablespoons
- Olive Oil – 2 tablespoons
- Beef Stock cubes
- Garlic Salt
- Onion Powder
- Bay Leaves
- Worcestshire Sauce
- Garlic – 2 cloves or 1 tablespoon minced garlic
- White Onion – 1 medium
- Celery – 2 ribs
- Carrots – 3 to 4
- Potatoes – 4 medium
- Corn – 1 small can
- Baby Lima Beans (frozen) – 1/2 to 1 cup
- Mixed Vegetables (frozen) – 1 cup
- Tomato Soup – 1 can
- Stewed Tomatoes – 1 can
- Rotel Tomatoes – 1 can
- Egg Noodles
- Bread or rolls
This hearty beef and vegetable soup is easy to do but it is a long process. Don’t let that scare you!
First, pour the olive oil in a dutch oven. I use the Lodge 7.8 quart dutch oven with the enamel. Make sure to season the stew meat with salt and pepper. Let the oil get hot, then add the stew meat in to brown. Make sure all sides are browned. While the meat is browning, take another pot (3 quarts should do) and add 2 cups water. Begin to boil it and add the 5 beef stock cubes and Tony Chachere’s seasoning. Turn it off after the cubes dissolve.
Then take out the stew meat and put in a large bowl. Add a couple of tablespoons of butter, onion, celery and garlic into the dutch oven to saute. While the veggies are cooking, add the 2 tablespoons of flour over the meat and stir. The flour is to help thicken the soup once the meat is added back.
Once the veggies are sauteed, add the beef stock and stir to get all the brown bits from the bottom. Then add the tomato soup, rotel tomatoes, stewed tomatoes, ham hocks and meat. Keep stirring until everything is blended. This is where I like to add other ingredients such as parsley, rosemary, garlic salt, onion powder, Worcestshire sauce and bay leaves. I kinda just add to taste, so no measuring for me.
Make sure everything blends well, cover the pot and let it simmer for at least 2 hours. Next, peel and chop up the potatoes and carrots. When it’s time, add them to the pot for 30 minutes. After 30 minutes, add the rest of the veggies and simmer for another 20 to 30 minutes. Then it should be done. Enjoy!
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