Okay, it’s very cold outside, that winter storm Cleon or whatever is sweeping across the deep South and I don’t know if we’re getting ice or not. So, I hit the grocery today and loaded up with all ingredients to make a wonderful beef and vegetable soup.
It reminds me of my Granny. So far it looks and smells just like hers, and my twist on it is so very simple. Everyone is so aware of salt today, all the effects it has on blood pressure, and the like, so every – and I do mean EVERY – ingredient I picked up today has no salt, or is a low sodium product. That way you can control the salt yourself, or each person can add their own. This recipe can feed your neighborhood, Cox’s army, the church choir, vestry, and altar guild all at the same time, OR you can just freeze 75% of it for later on!
Get out your favorite crusty bread, pull the baby spring mix from the fridge, stir up a simple vinaigrette, pour a good glass of red wine while you ladle up a bowl of this soup, and have supper in front of the fireplace. Or maybe on a tray in your favorite chair while you watch some guilty pleasure television on an extremely wintry night—hope you enjoy!
Beef & Vegetable Soup
Ingredients
4 pounds beef stew meat
6 stalks celery
2 large onions
6 quarts no sodium beef stock
2 12-ounce bags EACH of the following frozen vegetables
Baby lima beans
Sliced carrots
Cut green beans
Sweet yellow corn
4 28-ounce cans no salt added dice tomatoes with juice
2 6-ounce cans low sodium tomato paste
3 pounds red new potatoes
2 to 4 bay leaves
Salt
Pepper
3 tablespoons olive oil
What To Do
Roughly chop the celery, onions and potatoes.
In a very large stock pot, brown the stew meat in enough olive oil to cover the bottom. Add celery and onions, season to taste with the salt and pepper. When the celery and onions are soft, add all the other ingredients and bring to a boil. Reduce the heat and simmer on medium for about six to eight hours, until meat and potatoes are both tender.
Since I made so much of this soup, it simmered a LOOONNNGGG TIME!!! Big Daddy loved it, and I’m sending several containers to the hunting camp.
Freezes well, and you’ll be glad to have this on hand—the cold weather has just begun!
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(You can cut this recipe in half, you know!)
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