{"id":300,"date":"2018-01-30T10:00:37","date_gmt":"2018-01-30T10:00:37","guid":{"rendered":"http:\/\/betondinner.com\/?p=300"},"modified":"2018-04-30T00:56:24","modified_gmt":"2018-04-30T00:56:24","slug":"beef-vegetable-soup","status":"publish","type":"post","link":"https:\/\/betondinner.com\/beef-vegetable-soup\/","title":{"rendered":"Beef Vegetable Soup."},"content":{"rendered":"

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This is my mom’s beef vegetable soup recipe, and it’s The Best. It’s cozy and hearty, with tender beef and tons of vegetables. And you know how soups can be kind of same-y? I love all the different textures here, and that you can really taste the sweetness of the carrots and corn in the savory broth.\u00a0I love making soup on a weekend so Jay and I can eat the leftovers for lunch the next week (this is one of those the-leftovers-are-even-better meals), but I also make it during the week since I can get it started in peace when my kids are napping and let it gently simmer until dinnertime. It’s also great if you only cook it long enough for the veggies to be tender!<\/p>\n

You start by browning bite-sized pieces of beef. The meat browns better if you don’t crowd the pot, so I suggest doing it in two batches. The color on the bottom of the pot equals lots of flavor in the broth! I add onions and garlic with the second batch of meat, and as they start to release moisture you can scrape up the browned bits from the bottom of the pot. You end up with lovely, caramelizing onions, too!<\/p>\n

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Broth next! I love, love, love using Better Than Bouillon for delicious soup\u00a0– this recipe uses the beef base, and plenty of dried herbs for all kinds of good savory flavor. Now stir in chopped celery, carrots, and potatoes – just add them to the simmering broth as you get them cut up. Then add frozen peas, corn, and green beans (or whatever veggies you like). I measured the veggies to give a suggested amount in the recipe, but I usually just eyeball it and then stir to see how the ratio looks. Cover the pot and keep the soup at a simmer until the potatoes and carrots are tender, and it’s ready to serve!<\/p>\n

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Most of the cooking time for beef vegetable soup is unattended, so it’s also easy to make on a night you’re hosting people! It produces almost no dishes (you can wash your cutting board and knife before anyone arrives – and concentrate on vacuuming dog-hair tumbleweeds and hiding clutter\u00a0in the guest room…hmm, just me?) and doesn’t require last-minute attention so you can enjoy your friends. Serve it up with some crusty bread<\/a>…or biscuits…or pumpkin bread<\/a>…or a grilled cheese sandwich! With a salted caramel pretzel sundae<\/a> for dessert? #pleasesayyes #andpleaseinviteme<\/p>\n

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