You would think that something as simple as this would be easy to do and they usually are but I made a large batch of beef vegetable soup on Monday and I'm still eating it.
Yes I said Beef Vegetable Soup and not from a can either. I'll share my method I guess to make this at least a little cooking adventure oriented.
Remember this is my own creation and the measurements are not precise.
Beef Vegetable Soup (makes enough for 8 servings)
3 cups of stew beef
6 cups of water
Garlic powder or other seasonings
1 to 1.5 cups of each frozen or canned vegetables you want (the more variety the better, any vegetable you have works)
1 cup of cooked quinoa, macaroni or potato
2 cups of cabbage (optional)
- Put the beef & water in a big pot.
- Sprinkle the beef with your choice of seasonings and bring to a boil
- Turn the burner down to medium-low (I use 3 on my stove)
- Let simmer for about half an hour to extract the flavour from the beef
- Skim the scum off the top of the pot, not all of it but most
- I usually leave the beef in but you can take it out and cut it into smaller pieces if you like
- Keeping the burner set at medium-low add the vegetables
- Simmer for another half hour or until the vegetables are heated through
- Add the quinoa, macaroni, or potato, cubed beef (if you removed it) and the cabbage
- Continue cooking until cabbage becomes soft, if you aren't using cabbage then this only needs five minutes or so to allow the starch to blend in.
- You can also add salt & pepper here if you want though I usually add it when I eat.
- Turn the burner off but leave the pot on it for a few more minutes to allow the flavours to mix a bit more.
Notes: This is more stew than soup if you put a lot of vegetables in it but that is up to you, I used everything that was in my freezer.
Put leftovers in a covered bowl in the fridge. It should last three days. I eat one or two bowls a day until it is gone.
It is easily heated, put about 2 cups in a bowl and heat it in the microwave for about 2 minutes