Over time, I’ve been asked about Beef Vegetable Soup. In particular, John recently asked me if I had Mom’s recipe. As far as I know, Mom never made this from a recipe – she just made it. So, what follows is my version/interpretation, certainly inspired by Mom.
Beef
I used a hunk of round steak. The piece above is about 1.25 pounds. I’ve also used what is often labeled as “stew meat”. If you want it meatier, use more.
Cube It
Brown It
Brown that meat up – fervently pursue that Maillard Reaction. I add half of the onion I am going to use at this point to bring out some additional flavor.
Broth Base
I use beef broth for additional flavor. You can use the cans or aseptic packages, but I find that Better Than Bouillon to be superior and more economical. You can get it at the food store right by the bouillon cubes. For the vegetarian crowd, they make a product called “Not Chicken Broth” that tastes so incredibly close to chicken broth it’s scary – and vegetarian. I recently noticed that they now make a “Not Beef Broth”.
Add the broth – as much as you like. In this example, I am making a whole balia full, so I imagine there are probably 3-plus quarts in this.
Seasoning
To taste, of course. I find I don’t need to add salt (shock) when using the beef broth. I like bay leaves and rosemary with the beef. Add it now.
Vegetable Matter
Well, it is beef vegetable soup. Here is the vegetable part. I use the classics:
- Onion
- Carrot
- Celery
- Potato
- Cabbage
- Cauliflower or Broccoli
- Some frozen vegetables (here I used corn and baby lima beans – mixed vegetables work well too). Add them right at the end if you are going to eat it right after cooking – it cools the soup down so you can eat it.
I usually bring the broth to a low boil, add the vegetables, and bring it back to a boil At that point I start testing the potatoes for done-ness. When the potatoes are done, the rest of the vegetables are done.
Finishing It Off
Turn off the heat. As I mentioned above, you can add some frozen vegetables now.
Don’t forget to remove the bay leaves.
Serve with oyster crackers or some good bread. Dad would definitely want rye bread and butter with this.
Final Thoughts and Deviations From The Original
This recipe is based on my recollection of Mom’s soup, along with modifications to my taste. This is a free form recipe, and I would use what you like. For example, some spinach in this might be good.
Here are the deviations from Mom’s version that come to mind:
- I use broth. I believe Mom always used water and maybe a few bouillon cubes.
- Mom always added some canned stewed or crushed tomatoes, and maybe some juice. I am not a fan, so I didn’t.
- I cubed and browned the meat. Mom used to put a big hunk of beef with a bone in it (“soup meat” she called it) during the cooking. We would then finish our soup, and have a “meat course” by taking some of the meat into our now empty soup bowl. Often, some horseradish was used.
- Mom never added cauliflower or broccoli to the soup. Dad loved the cabbage, so that was a given. Pretty sure I got the idea for mixed vegetables from her.
- Mom used to add barley to the soup. We have found it to have undesirable gastrointestinal effects (of the sort that burn blue, or so I am told) later in the evening, so we omit that.
- I like more vegetables than broth, so that is why there are so many vegetables. Mom’s version had more liquid base in it.
Enjoy. I like to think Mom would approve.