Thursday, November 6, 2008

Beef and Vegetable Soup

This is my dinner tonight... I had it in the freezer, and will have the leftovers from that portion tomorrow.

I really like this soup(can you see a soup theme)... I keep it on hand at all times, and it freezes really well. You can make it in a pot as the recipe recommends, or you can make it in the crockpot--much easier if you are busy :-)

Beef and Vegetable Soup
2 Tbl Olive Oil
1 small onion diced
3 celery stalks, sliced
2 medium carrots, sliced
1/2 small head cabbage, shredded
1 medium zucchini, cut into 1/2 inch chunks
1 1/2 pounds lean stew beef, cut into 1/2 inch chunks
4/5 small turnips (diced)
1 parsnip
1 28oz can tomatoes
6 cups water (I actually use beef stock)
1 16 oz can of cut green beans, drained
3 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon basil

In a heavy saucepot, over high heat, heat olive oil, cook onion, celery, carrots, cabbage, and zucchini until vegetables are lightly browned. You will need to stir frequently. Remove vegetables with a slotted spoon and set aside.
In same pot, cook beef chucnks, stirring often, until meat is well browned on all sides.
Peel turnips and chop up as well as parsnips. Add to meat chunks the reserved vegetables, turnips, parsnip, tomatoes with their liquid, and remaining ingredients. Bring to a boil. Reduce heat to low, cover and simmer 25-30 minutes or until beef and turnips/parsnips are fork tender.

*Again you can cook this in a crockpot, and it is just as yummy... when you brown the cabbage it gives it more of a sauerkraut taste which is yummy to me. You can also substitute other veggies if you prefer... or sub potatoes for the turnips/parsnips...

This pic won't do it justice... but it's a great comforting soup...

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