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Beef & Vegetable Soup


Submitted by Mrs. TNT Man upon the request of RegalDozer.

This is a vegetable loaded soup that is several hours work. If you don’t like a particular vegetable, leave it out. If you like a vegetable I haven’t included, toss it in. When done it can last for months in portion sized units in the freezer. I have added cut up cooked chicken to make a one dish meal and have used it as a base when making beef stew.

Start with a Really Large Heavy Bottom Soup Pot, best for slow cooking.

Ingredients:

  1. Six large meaty soup beef bones
  2. 10 cups of cold water
  3. Eggplant, peeled and cubed into ½ inch pieces
  4. Six stalks of celery, diced into ½ inch pieces
  5. Diced green pepper
  6. Diced red pepper
  7. Diced large onion
  8. 28 oz. can of peeled tomatoes, chopped into chunks with juice
  9. 2 frozen packages of cut up green beans
  10. One pound of sliced mushrooms
  11. 3 large diced zucchini
  12. One peeled, cubed turnip (about 1 cup).
  13. One peeled and cubed parsnip (about 1 cup).
  14. 28 oz. can of tomato puree
  15. ½ cup Splenda, one teaspoon at a time.
  16. 1 tablespoon Black Pepper, one-quarter teaspoon at a time.
  17. Optional: 2 tablespoons of Kitchen Bouquet Browning & Seasoning Sauce – solely to add color.

Place rinsed off beef bones in water in soup pot and simmer covered for three hours.

Carefully remove beef bones from hot water.

Add 3 through 14 to the soup pot.

Remove meat from the beef bones, discard bones, chop meat into ½ inch pieces and toss back into the soup mixture.

Cover and simmer on lowest heat for at least four hours. The vegetables should be soft and slightly mushy.  Add water when needed so that liquid covers vegetables in the pot.

Remove two cups of vegetable loaded soup and place in blender bowl.  Blend until all chunks are gone. Stir back into soup. This step is important since it adds  “body” to the soup.

Add Splenda, one tablespoon at a time and add pepper, one/quarter teaspoon at a time. Stir.  Taste.  Adjust seasoning until the soup has the desired flavor you like.

Divide into family serving sizes and freeze.

Makes about three quarts and lasts for months in the freezer.

You can add or substitute any other vegetables you like, thin out the soup, serve it pureed or as a chunky soup.  You can change the seasoning while re-heating for serving.

One Proviso – this is a very vegetable dense soup, so one serving a day is wonderful and replaces the veggies for that meal.

1 Comment (+add yours?)

  1. Steve
    Feb 01, 2011 @ 23:10:32

    OH YEAH BABY! Man that sounds good! This sounds perfect for the big crockpot i never use. But i will this weekend.
    Thanks Mrs TNT!

    Reply

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