Vegetable Beef Soup

2 Mar

This is comfort in a bowl! I went and worked out today, and then went to the car wash. Needless to say, I ended up soaked by the time I was done washing my car. This soup warmed me up and was very filling. I served it with beer bread. The beer bread was the perfect complement to this soup, it soaked up every last bit in my bowl!

Vegetable Beef Soup

Source: Miz Helen’s Country Cottage

  

1 1/2 to 2 pounds of chuck, cut into stew meat

4 cups pearl onions (I used 1/2 large onion, diced)

4 cloves garlic, chopped fine

2 tablespoons olive oil

4 stalks celery, chopped

6 small to medium red potatoes, quarted with the skin on

4 medium-sized carrots, scrubbed and chopped

3 cups okra, chopped

2 cups whole kernel corn

2 cups tomatoes skinned and chopped with juice

1 tablespoon salt

2 teaspoons pepper (I used one)

1 bay leaf

1 1/2 teaspoons oregano

2 tablespoons dried parsley

2 teaspoons dried thyme

3 teaspoons dried rosemary

2 1/2 cups beef broth

1 cup tomato paste

3-4 cups water

In a heavy dutch oven, heat olive oil and caramelize the onions and garlic. Generously salt and pepper the beef, and add to onion mixture. slightly brown the beef.

Add the celery, potatoes, carrots, and tomatoes. Stir all the meat and vegetable well. Add the seasoning and mix well.

Add the tomato paste, broth, and water and mix well. Cook on medium heat until the meat and vegetables are cooked through. Add the corn and okra.

Simmer for 45 minutes to an hour. The longer the soup simmers, the better the flavor.

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