My Grandmothers Vegetable Soup
From bondc 16 years ago
- 150 minutes to make
- Serves 12
We ate this all the time. I've never seen a recipe for this soup — I reconstructed it from memory, after watching my grandmothers, my mother, and yes, my father, do it hundreds of times. This soup is rich, delicious, and satisfying — and best of all, frozen vegetables work perfectly in it.
Ingredients
- 2 lbs. chuck, cubed shopping list
- 2 qts. beef stock shopping list
- 1 #2 1/2 can whole tomatoes shopping list
- 2 large onions, peeled and chopped shopping list
- 2 T. oil shopping list
- 4 each: medium potatoes. celery ribs, and carrots, all peeled and cut into 1/2-inch pieces shopping list
- 1 small can kidney or pinto beans shopping list
- 1/2 c. each: frozen corn, frozen green beans, frozen peas (feel free to toss in any vegetables you like) shopping list
- 2 bay leaves shopping list
- 1 t. chili powder (for just a little kick) shopping list
- 1 t. black pepper shopping list
- salt (to taste) shopping list
How to make it
- Heat the oil over medium heat in a large heavy pan. Add onions, turn heat down low, cover and sweat until soft and cooked down. Remove onions and reserve.
- If necessary, add another tablespoon of oil, then turn heat up high and brown the chuck, a couple of handfuls at at time.
- Add the chuck and onions back to the pan, then add the stock. Break the tomatoes up in your hand and add them and their juice with the celery, potatoes, frozen green beans, and carrots. Add the bay leaves, chili powder, and black pepper (don't salt until right before you serve it), bring to a boil, then reduce heat very low, cover tightly, and simmer for two hours, until the beef is falling apart tender.
- Add the beans, corn, and peas, and simmer for another fifteen minutes. Salt to taste (it will be bland) and serve with cornbread.
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