Wednesday, December 15, 2010
Beef and Vegetable Soup - Mom's
I was focused like a laser beam on the soup. The site and smell of beef chunks and all those veggies had my full attention. The plating mix mash came from my zombie like rush to put this food on something and eat! Mom is chock full of these gems, and I convinced her to share it with The Foodie Spot. The roasted beef bone stock is the key for this one. The warm buttered saltine crackers are the perfect side for this home style soup. Yum. Thanks Mom.
Mom's Vegetable and Beef Soup Print Recipe
1 lb or so beef soup bones
1 lb or so beef stew meat cut in small pieces
1 - 2 tbs kosher salt
1 tbs black pepper
3 - 4 bay leaves
1 - 2 yellow onions
1 head celery
1 small package (6-8) carrots - slice into thick coins
2 cans whole peeled tomatoes - with juices
2 - 3 russet potatoes - cut into medium size squares
1 can corn - drained
1 package frozen okra
2 cups rice - cook when soup is ready to eat
Preheat oven to 400 degrees. Place beef bones on pan and roast for 30 min or until they develop color.
Put bones into a large dutch oven or soup pot and add about 8 cups of water. Chop onions and celery with tops and add to soup pot. Chop about 1/2 of the carrots and add them. Add salt and pepper. Add tomatoes with juice but tear them them up as you add them, you don't want them to stay whole.
Bring all to a boil and simmer 2 - 4 hours with the lid partially on so the liquids will reduce some. Remove the bones so you will have room for meat and vegetables.
Brown meat and add to soup pot along with the rest of the carrots, potatoes, corn and okra. Cook for another 30 - 45 minutes. I also add a few dashes of Tabasco at this point but that is optional. You can also add some other types of vegetables that you may like.
Taste and adjust salt and pepper to your liking. The potatoes will soak up a lot of salt so it may need some extra.
Serve in a bowl with a nice scoop of rice on top. I like to serve mine with saltine crackers that have been warmed in the oven and buttered.