Beef vegetable soup
ingredient
Today, I’m showing you how to make this BEEF VEGETABLE SOUP. The ingredients you’re gonna need are a (28 ounce) can of diced tomatoes, 2 cups of vegetable stock, 3/4 of a cup of edamame,.. I use the frozen edamame. I microwave them. Let them cool, and remove them from their pods. 1 cup of diced
carrots (you’re gonna need three about this size), 1 cup of chopped onions
(you’re gonna need this size), 1 cup of chopped celery (it’s gonna be 3 stalks),
3/4 of a cup of canned corn. Make sure you drain off the water, or use frozen corn. One pinch of crushed red pepper. You will definitely taste the difference if you leave it out of this BEEF VEGETABLE
SOUP. It gives tremendous flavor and you just need a little bit. Be sure you
don’t put too much in, because it can make this soup very spicy and hot. You can leave it out, or you can add more. I’m gonna leave it up to you. Add 2 garlic
cloves (I use this size) 1 tablespoon of kosher salt, 2 teaspoons of dried oregano, and 1/4 teaspoon of fresh cracked pepper. If you want to use
more you may. The meat I’m using today is 1 pound of ground sirloin. It’s nice
and lean and we’re not gonna have to worry about a whole lot of fat here in
our soup. 2 potatoes that I’ve diced. You want them in pretty small dices like
this. Uniformed in size so they’ll all cook at the same time. You’re looking for
about two potatoes this size. Peeled and dice. 1 tablespoon of olive oil.
now get startted beef vegetable soup
I’m gonna start by showing you how to saute the carrots, onions, and celery. Over here on the stove top. I have a 5-quart Dutch oven. If you
don’t have a Dutch oven, use a heavy-bottomed saucepan, over medium-high heat. Add the olive oil. Warm this up for about 1 minute. After 1
minute add the onions, carrot, and celery. Cook for 8 to 10 minutes, or until the vegetables are slightly al dente. After 10 minutes your vegetables are going to start looking like this. Turn your temperature down to medium heat, or medium-low, if browning too quickly. What you’re looking for are these little golden pieces of brown around the onion edges. As you can see it’s just slightly golden. This is going to take the taste of this soup to another fantastic level of flavor. Add the sirloin meat. Cook until pink on meat disappears. Crumble meat into small pieces. Flavor your meat with 1/4 of salt, oregano, & pepper. We’re slightly flavoring the meat. Once the pink color has slightly cooked off your sirloin. Add the garlic. Cook 1 additional minute. Stir until well incorporate. Draining the water off the potatoes. The reason I have my diced potatoes in water… is to keep them from turning brown. Add to the meat mixture.
Give it a lovely little stirring. Add the vegetable stock and the whole
can of diced tomatoes. Give this a lovely little stirring. If you
feel like you need a little bit more liquid… you can use water, or tomato juice, or you could even use more vegetable broth. If you’d like to substitute vegetable broth with chicken or beef broth, be my guest. Bring to a boil. Over medium-high heat. Look how beautiful this is. It’s gonna be absolutely delicious!! Any time of the year would be great time to serve this hearty soup. Bring to a boil. Add the rest of the salt, oregano, and pepper. Add the pinch of crushed red
pepper. WOW!! A little bit goes a long way. Bring
this to a boil again. I can see that I need a little bit more liquid. I’m going to add about
two cups of water. If you want to boil your water before adding…you may. Substitute water with more vegetable broth, or use chicken broth, beef broth, V8 juice, or tomato juice. I’m gonna leave that up to you!!
I’ve added two cups. As the potatoes cook they’re
going to release starch. Which will make this soup thicker. Turn the heat down to medium. Cook an additional 20 minutes. Stirring occasionally. My timer is going off. I’m
gonna turn off my timer. I’m looking for a potato to test. I trying to
find one. I think there’s one right here. I’m gonna give it a taste to see if it’s el dente in texture. It’s soft, but it still has just a
slight crunch. Wow! That is perfect. It’s time to
add the edamame. This will give amazing flavor & texture to this soup. Add the corn. Substitute any vegetable for the corn it you wish, too!! You can substitute with green beans, more carrots, or potatoes. You may more onions. I’m going
to leave that up to you!! You see how we’ve got this gentle boil on this BEEF VEGETABLE SOUP. Now’s the time to turn the heat down to simmer. We’re going to cover this with a tight-fitting lid. Simmer for 30 minutes. Stirring every five minutes. Soups on!! a hearty A hearty BEEF VEGETABLE SOUP!! Look how fantastic that is!! Gotta give it a try!! Ooh look at that sirloin, edamame,
the potatoes, and these carrots. That looks & smalls fantastic. If you could be here and smell how wonderful this is. I think you’d agree with me Wow mmm the flavors are absolutely delicious!! I can taste the oregano, the pepper, and the crushed red pepper flakes. Oh my goodness!!
It puts this soup over the top with flavors!! Yum!! If you’re looking for a hearty BEEF VEGETABLE SOUP To warm your soul.
This is the recipe I highly recommend. BEEF VEGETABLE SOUP!! Make it your way!! Enjoy using your favorite ingredients!!