vegetable-beef-soup

Vegetable Beef Soup


CATEGORY + GARNISH + SEASONING = SOUP

For some reason, when I converse with my contemporaries about how I often make soup from a couple of soup bones and water, awe and wonder ensue shortly thereafter. We can make casseroles but not a pot of soup from basic ingredients. Flabbergasted.

The goal of this example is to start a soup bone revival among {modern} home cooks. Back in the good ole days, I would imagine that this was THE common way to prepare soup. Might I also suggest how wonderfully economical, efficient and delectable this soup method really is due to the {simple} fact that you are making soup and stock all at the same time. Brilliant.

CATEGORY ⇒ CLEAR SOUP

Water. 8-12 cups depending on how many soup bones are in the pot. I would start with 8 cups. You can always add more as necessary.

GARNISH ⇒ vegetables and beef

Just as the name suggests, use any variety of vegetables to suit your fancy. The more the merrier, in my opinion. As the soup cooks, the meat eventually becomes tender enough to fall off the bone, becoming the featured protein for the soup. Here are the garnish items that landed in my pot:

  • 3 beef soup bones
  • half an onion, chopped
  • 1 carrot, diced
  • 1 celery stalk, diced
  • garbanzo beans, 1 can drained and rinsed
  • diced tomatoes, 1 can
  • 1 yellow squash, diced
  • frozen peas, ¾ cup
  • 1 bay leaf
  • fresh anise sprigs, small handful
  • oregano, 1 teaspoon
  • salt and pepper to taste
SEASONING ⇒ salt

Using the taste and season technique, taste soup throughout the cooking process. Add a dash or two of salt to the pot of broth to achieve the perfect balance of flavors.

vegetable beef SOUP

Assembling the soup is simple as simple gets.

  1. Place garnish items in a slow cooker. Consider reserving the more delicate ingredients (e.g., yellow squash and frozen peas) for the last hour of cooking.
  2. Fill slow cooker with water.  Enough to {sufficiently} cover garnish ingredients.
  3. Cook on low setting for 10 to 12 hours, or high setting for 6 hours.
  4. In the last hour of cooking add the reserved garnish items to the slow cooker.
  5. Prior to mealtime, fetch soup bones from the pot. Pull meat from bones. Discard bones and return meat to the pot.

Leave a Reply

Your email address will not be published. Required fields are marked *