Make Home Made Vegetable Beef Soup

Edited by Eng, Lynn, Rafah Perlado

Credit to Dani Vincek-copyright, permission to use

It isn't very often that you find a comfort food that is actually healthy. With a steaming bowl of hearty vegetable beef soup you get almost everything that you need for a balanced meal right in one bowl. A bowl of hot soup seems to make everything seem better, especially on a cold day. This is also a great way to go if you are cooking for a crowd. You can easily make as much or as little as you want. This soup goes nicely with any sort of bread or rolls, particularly if they are homemade. Garnish with some fresh parsley, croutons, or grated cheddar cheese for an extra touch of flavor.

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Soup

  • Prep. Time: 1 hour
  • Cooking Time: 1-3 hours
  • Serves 6-8 people

Ingredients

Recipe by R Moore

RafahPerlado beefing.jpg
  1. 1
    1 pound lean beef, cut into ½ inch cubes
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  2. 2
    3 quarts beef stock (3 large cans or boxes)
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  3. 3
    4 cups tomato juice or vegetable juice cocktail
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  4. 4
    3 stalks celery, finely diced
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  5. 5
    1 medium onion, finely diced
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  6. 6
    4 large carrots, cut in medallions (1/4 inch thick)
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  7. 7
    3 potatoes peeled and cut into 1 inch cubes
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  8. 8
    ¼ head green cabbage, cut into 1 inch pieces
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  9. 9
    1 can cut green beans
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  10. 10
    1 can whole kernel corn
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  11. 11
    8 oz.(1/2 bag) frozen sweet peas
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  12. 12
    1 Tablespoon minced garlic
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  13. 13
    2 bay leaves
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  14. 14
    2 teaspoons chopped fresh parsley (1 teaspoon dried)
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  15. 15
    1 teaspoon chopped fresh basil (1/2 teaspoon dried)
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  16. 16
    Salt and pepper to taste
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  17. 17
    1 tablespoon olive oil
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Procedure

RafahPerlado proc11.jpg
  1. 1
    In a large soup pot or small stock pot, place olive oil, beef cubes, and onion.
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  2. 2
    Cook over medium heat until evenly browned, turning frequently
    .
    This takes about five to ten minutes.
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  3. 3
    Add beef stock, tomato juice, diced celery, sliced carrots, minced garlic, sliced cabbage, bay leaves, chopped parsley, and chopped basil.
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  4. 4
    Season with salt and pepper
    .
    Add these depending on your desired taste.
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  5. 5
    Bring soup to a boil over high heat, stirring occasionally.
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  6. 6
    Once the soup is boiling, reduce heat to medium, cover, and allow it to simmer for about 30-40 minutes more.
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  7. 7
    Add diced potatoes.
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  8. 8
    When the potatoes are fork tender, add green beans, corn kernel, and thawed peas and bring back to a boil.
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  9. 9
    Remove bay leaves and serve.
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Homemade White Bread Roll

  • Prep. Time: 2 hour
  • Cooking Time: 10 minutes
  • Serves 8

Ingredients

RafahPerlado bread1.jpg
  1. 1
    2 cups unbleached white bread flour (set aside extra flour for dusting)
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  2. 2
    1 teaspoon iodized salt
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  3. 3
    2 teaspoons yeast
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  4. 4
    2 tablespoons softened butter or lard
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  5. 5
    1/3 cup warm milk
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  6. 6
    1 cup warm water
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  7. 7
    oil for greasing
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  8. 8
    extra rice flour for dusting
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Procedure

  1. 1
    In a mixing bowl, combine unbleached white bread flour, iodized salt and yeast.
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  2. 2
    Cut in the butter or lard until it forms coarse crumbs
    .
    You may use a fork, pastry blender or two knives.
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  3. 3
    In a separate bowl, mix together the warm milk and water.
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  4. 4
    Add the milk mixture into the flour mixture
    .
    Mix with your bare hands until it forms into a dough. Form into a ball.
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  5. 5
    Dust your work area (surface) with flour and knead for about 20-25 minutes, or until the dough is elastic and smooth
    .
    You will know the dough is elastic enough when you poke the dough and it bounces back. Then it is good to go.
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  6. 6
    Place the ball of dough back into the bowl and cover with a clean damp cheese cloth or cling film
    .
    Put in a warm place. Let it rise for 1 hour and 30 minutes.
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  7. 7
    When the dough has risen and doubled its size, knead again for a few minutes, until it is soft, elastic and smooth.
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  8. 8
    Cut the dough into 8 equal parts
    .
    Roll into small balls and flatten lightly, using your palm. Place them close together on a prepared baking tray.
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  9. 9
    Cover it again with the cheese cloth or cling wrap until it has doubled in size.
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  10. 10
    Dust the top with rice flour and put into the preheated oven (220 degrees Celsius, 425 degrees Fahrenheit, or gas mark 7).
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  11. 11
    Bake for 8-10 minutes, or until golden brown and cooked through.
    RafahPerlado rolls.jpg
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Serving Suggestions

  • If you end up with too much soup (as is often the case), it tastes even better the next day. It also freezes quite well.
  • For quick lunches, freeze some in individual serving bowls and simply heat them in the microwave for a fresh, hot lunch.
  • It is also very versatile and any leftovers can be used to make a variety of different dishes.
  • For a lovely pot pie, simply thicken the broth of any leftover soup and place it in a prepared pie crust. Bake until the crust is golden brown and the contents are hot and bubbly.
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Note: Photos above are just sample brands of the ingredients. This does not mean that the same brands are needed in preparing this recipe. You can always change things according to what you prefer.

The pictures are just sample photos on how to execute a certain procedure.

If you have problems with any of the steps in this article, please post in the comments section below.

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Article Info

Categories : Noindexed pages | Soups

Recent edits by: Lynn, Eng

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