Mom’s Famous Homemade Beef Vegetable Soup
Mom’s Famous Homemade Beef Vegetable Soup: A Heartwarming Classic
Is there anything more comforting than a big bowl of homemade soup, especially on a chilly day? This Mom’s Famous Homemade Beef Vegetable Soup isn’t just a recipe; it’s a hug in a bowl. Packed with tender beef, vibrant vegetables, and a rich, flavorful broth, it’s the perfect meal to nourish your family and create lasting memories. This recipe has been passed down through generations, and we’re thrilled to share it with you!
This soup is more than just delicious; it’s incredibly versatile. Feel free to swap out vegetables based on what’s in season or what your family enjoys. It’s also a fantastic way to use up leftover vegetables! The key is to build layers of flavor, starting with a beautifully seared chuck roast and a long, slow simmer.
What makes this soup special?
- Rich, Flavorful Broth: The foundation of this soup is a deeply flavorful broth, created by simmering the chuck roast with aromatic herbs and vegetables.
- Tender Beef: The chuck roast becomes incredibly tender during the long simmer, falling apart with just a fork.
- Nutrient-Packed Vegetables: This soup is loaded with healthy vegetables, providing essential vitamins and minerals.
- Comfort Food at its Finest: This soup is the epitome of comfort food, perfect for cozy nights in.
Tips for the Best Beef Vegetable Soup:
- Sear the Roast: Don’t skip the searing step! It adds a depth of flavor that you won’t get otherwise.
- Simmer Low and Slow: The longer the soup simmers, the more flavorful it will become.
- Adjust Seasoning: Taste the soup throughout the cooking process and adjust the seasoning as needed.
- Don’t Overcook the Vegetables: You want the vegetables to be tender-crisp, not mushy.
Frequently Asked Questions:
Q: Can I use a different cut of beef?
A: While chuck roast is recommended for its flavor and tenderness, you can also use brisket or round roast. Just be aware that the cooking time may need to be adjusted.
Q: Can I make this soup in a slow cooker?
A: Yes! Sear the roast as directed, then transfer it to a slow cooker with the other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
Q: Can I freeze this soup?
A: Absolutely! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months.
Q: What kind of bread goes well with this soup?
A: A slice of crusty sourdough bread is the perfect accompaniment to this soup. It’s great for dipping into the flavorful broth!
We hope you enjoy this heartwarming and delicious Mom’s Famous Homemade Beef Vegetable Soup as much as our family does! It’s a recipe that’s sure to become a cherished favorite.
Mom’s Famous Homemade Beef Vegetable Soup
Ingredients
- 1 tablespoon avocado oil
- ½ cup onion roughly chopped
- 3-4 celery leaves
- 1 sprig fresh rosemary
- 1 sprig fresh parsley
- 16 ounces beef bone broth
- 2 teaspoons bouillon
- 1 cup carrots chopped
- 1 cup celery chopped
- 14.5 ounces diced tomatoes
- 1 cup cauliflower chopped
- 1 cup broccoli chopped
- 1 cup cabbage chopped
Instructions
- Lightly oil a cast iron pan on medium-high heat. Allow the cast iron to warm up before searing the chuck roast.
- Prep the chuck roast by scraping off any excessive fat. Pat it dry with a paper towel and sprinkle on some black pepper and sea salt.
- Sear the roast for 2-3 minutes on each side, until it gets a golden brown texture.
- In a large stock pot, add the seared chuck roast, roughly chopped onion and celery leaves, fresh rosemary, and parsley. Add water to the stock pot, about ¾ full of water. Let simmer for 45-60 minutes or until meat is tender.
- Remove the tender chuck roast. Cut into bite-sized pieces.
- Strain the beef stock, removing all solids but keeping the liquid. Pour the liquid back into the stock pot.
- Pour in beef bone broth, bouillon, chuck roast, chopped carrots and celery. Let simmer covered for 30-45 minutes or until the veggies are tender.
- Add in diced tomatoes, chopped cauliflower, broccoli and cabbage. Cook until the vegetables are tender, about another 25-30 minutes. Serve with a slice of sourdough bread. Enjoy!
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