Rj’s Beef And Veggie Soup
From elgourmand2 8 years ago
- 1 Hr, + 1 hr. to make
- Serves 2
Been playing around with beef and veggie soups since I was a punk kid. I change it a tad every time I make it. Now days, I make it about twice a month. Done right, this is a nice meal: Done wrong, it’s tolerable fuel. Read more I am not big on tolerable fuel. I have never used tomatoes in my soups or stews. It just doesn’t feel right. However, if you like it that way, do indulge yourself. I occasionally do this soup with pork and that comes out nice. Please, don’t skimp on the veggies. Broccoli, cauliflower & celery are all imported to Samoa and cost at least twice as much, per pound, as beef or pork. I still don’t skimp on the veggies. The usual beef here is range beef; excellent flavor but tough. Good stew meat is about US$2.65 a lb. This is a hearty, healthy, delicious soup that’s almost a stew. Leftovers, if you have any, will last at least three days, in the fridge. See less
Ingredients
- • 8 cups beef stock, use water if you must. shopping list
- • 1 Tbs. olive oil. shopping list
- • 2 cups beef or pork, 1 inch cubes. shopping list
- • 2 strips bacon, chopped. shopping list
- • ½ cup barley. Can sub lintels, if you have to. I’ve had to. shopping list
- • ½ cup broccoli flowerets. Can sub cauliflower. shopping list
- • 1 small carrot, cubed. shopping list
- • 1 small onion, diced. shopping list
- • 1/3 cup uncooked, short, pasta. Elbow, spirals, rigatoni, etc. Optional. shopping list
- • 1 stalk celery, strings out and diced. shopping list
- • 1 garlic cube, chopped fine. shopping list
- • ¼ cup dry red wine. shopping list
- • 1 bay leaf. shopping list
- • Pinch of thyme. shopping list
- • Pinch of chili powder. shopping list
- • Salt and FG pepper to taste. shopping list
How to make it
- PREP THE STUFF: Chop, dice, cube, etc. See Photo
- 1. Get out a good size stock pot.
- 2. .Heat oil & bacon over medium flame.
- 3. When the bacon starts to sizzle, add the onion and cook until it just start to turn. Add the garlic and cook another minute.
- 4. Add the meat and brown on all sides.
- 5. Add the stock (water) and bring to a boil.
- 6. Turn down the flame and simmer for at least 30 minutes.
- 7. Add everything else and simmer until the veggies are tender, about 20-30 minutes. Stir now and then See Photo. Veggies should not be over cooked.
- 8. Remove the bay leaf.
- 9. Serve.
- I often serve this with a tomato, bell pepper and onion salad and some chewy Italian bread.
People Who Like This Dish 3
- JABNJENN Nowhere, Us
- twill10 Cape Girardeau, MO
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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