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Cooking with the Non-cook: Vegetable Beef Soup

Mixed Greens Blog

I never realized how bad of a cook I was before I met my fiancé. She strongly considered culinary school before entering college as a business major. I was an expert on the three-course meal of Hot Pockets, beer, and Taco Bell. Have to love college right? However, after watching her cook things I paid cooks at fast and casual restaurants to make me, I realized I wanted to learn how to cook. She is a very patient teacher because I still am a far cry from perfecting my culinary skills. However, in this new weekly article, I will take my cooking acumen to new heights one dish at a time. Isn’t acumen also a spice? I have some serious work to do.

I wanted to start slow for the first recipe, so she decided to show me how to make homemade vegetable soup. She started out with an ingredients list that she struggled not to gag through. Somehow, despite her vast knowledge of cooking, she is an insanely picky eater. I ordered ranch dressing on a date early in our relationship; she physically showed her displeasure. Anyway, this is getting off topic.

This particular recipe isn’t going to be as exact as the more complicated ones in the future. You use as much beef or veggies as you need depending on the serving. Use the two large cans of Tomato Juice as a baseline. Buy frozen bags of the vegetables and add as much as you desire of each.Here is some vegetable soup so easy, even I can make it.

Ingredients:

  1. Beef (Roast, Tips, Round)
  2. Tomato Juice-2 46 Oz Cans
  3. Potatoes-3 Large
  4. Carrots
  5. Green Beans
  6. Corn
  7. Peas
  8. Noodles (Egg or Alphabet)
  9. Worcestershire
  10. Garlic Powder
  11. Onion Powder

Instructions

  1. The first thing you will need to do is cut up your meat into chunks and brown it in the skillet. Add the garlic powder and onion powder, along with the Worcestershire sauce.
  2. When the meat is done, you will need to start with your base of tomato juice. Make sure you fill the cans with water after the initial pour out and add it to the pot to get all of the remaining juice out of the can.
  3. Apparently, this is either a chef trick or a pet peeve of the fiancé. You will want to slow cook the soup between low and medium. You don’t want to exceed a certain temp, but you can adjust it based on your schedule.
  4. The potatoes and carrots have to go into the juice first because they take longer to cook. After the potatoes and carrots are done, you can add the rest of the vegetables. It is important to wait, so you don’t cook the vegetables too long.
  5. Add the meat to the pot, and you are getting close to your homemade soup.
  6. You will want to add your noodles around 10-15 minutes before you are ready to serve.

My dad eats vegetable beef soup out of the can because it all just tastes like meat and broth. If you enjoy veggies, our method will ensure you can taste them all. After you enjoy your delicious soup, you can take what is remaining and freeze it for an easy lunch in the future. You may want to re-season the broth with some salt, pepper, garlic, and onion powder. The freezer may zap a bit of the freshness and taste.

This is the first recipe and something easy that any novice chef can attempt. Next week, I will try to move up the culinary ladder yet again.

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