June’s Beefy Vegetable Soup

June’s Beefy Vegetable Soup

In a pan large enough to hold the quantity of soup you want to make  (I used a very large lobster pot) add the following:

1 English cut beef roast (about 2 pounds)

Create a rub for the roast by combining the following and rubbing it into all surfaces of the roast.

1 teaspoon ground cinnamon

½ teaspoon ground ginger

1 teaspoon ground nutmeg

2 teaspoon coarse salt

1 teaspoon coarse ground pepper

Brown the roast in 2 tablespoons of butter until very dark

Add 1 to 2 pounds of beef soup bones to pan and continue to brown until all beef is dark in color.

To Pot of meat add these additional ingredients:

Enough water to cover roast or about half way filling the pan

1 large can cut and peeled tomatoes

3 bay leaves

3 coarsely chopped carrots

3 coarsely chopped stalks of celery

1 coarsely chopped large yellow onion

Bring to soft boil on top of stove. 

Remove from stove top, cover, and place in 300 degree oven for about 4 or 5 hours. 

Take pot out of oven and remove roast.  Place on plate and shred the beef using two forks. Return the shredded beef to the pot.  Remove bay leaves.

To the pot add the following

1 quart beef stock

46 fluid oz.Tomato juice

1 teaspoon cayenne pepper

1/8 teaspoon ground cloves

Let all of this simmer for a few minutes and then taste the soup to see if you like it.  You may want to add more spices at this time.  It should taste pretty much how you like it.

If the soup tastes how you like it add the vegetables.  Again it depends on how much broth you have made and how thick you want your soup.  If you are not careful you can turn your soup into stew before you know it.  So be cautious in adding the following vegetables.  These are all vegetable I kike so I added them.  If you do not like it do not add it.

Dice into bite size pieces the following vegetables:

These quantities are approximate.  If you are worried your soup will be too thick only start with half of each vegetable.  You can always add more.  Since the pot will be covered and cooking at only 3oo degrees you do not evaporate much of the liquid.  I like a tot of broth and this was put in a huge lobster pot so it is what I used because I wanted to freeze some also.

5 small Yukon Gold potatoes

1 cup Savoy cabbage

1 cup yellow corn

1 cup cauliflower

1 cup broccoli

½ cup button mushrooms

6 quartered Brussels sprouts (more if you like them)

1 cup carrots

1 cup green beans

Place pot back in 300 degree oven and bake for about 2 hours more.

Remove soup bones.

This soup is even better the second or third day.  It freezes well also.

Again, my advice is to add the vegetables you and your family like and leave out the ones you do not like out.

That is what makes it YOUR homemade soup.

Enjoy

June