Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun



 



Vegetable Beef Soup

December 10th, 2010 · 20 Comments

Vegetable Beef Soup
Vegetable Beef Soup

Chunky, hearty, chock full, healthy, tasty, filling, these are just a few of the adjectives to describe this amazing soup. With twelve different vegetables, this tomato based soup just explodes with a healthy flavor that you can smell even before you taste one bite!

Nothing comforts the heart, body, and soul like a big bowl of warm steamy soup, and this recipe makes a big pot, enough for plenty of leftovers for the week, or about 2 ½ gallons. If you don’t have the inclination, or space limits your ability to produce a full batch, then feel free to cut the quantity in half or even quarter it to fit your needs. In fact, I implore you to change up this recipe, it is only a guideline and heck, maybe you don’t like turnips, but would prefer potatoes, or maybe some fresh corn instead of the peas and green beans, or how about some whole grain brown rice in place of the pearled barley, endless variations depending only on your imagination, budget, pantry, or local fresh market.

Vegetable Beef Soup
Vegetable Beef Soup

Here is a step-by-step video short to give you the quick overview of the simple procedures for making this incredible soup, and it’s just 90 seconds viewing.

What you will need…

Ingredients
1 Tbsp Olive oil
2 ½ Lb. Chuck roast, cubed
½ Gal. Beef stock, warm
12 Oz Tomato paste
3 Cups Onions, diced
3 Cups Celery, diced
2 Cups Carrots, diced
1 Cup Bell pepper, diced
1 Lb. Mushrooms, sliced
4 Cups Cabbage, chopped (medium head)
1 Lb. Turnips, diced
3 ½ Lb. Peeled tomatoes, whole
12 Cloves Garlic, minced
1 Tbsp Italian seasoning
3 Each Bay leaves
1 Tbsp Worcestershire sauce
1 Cup Pearled barley
1 ½ Lb. Green beans, cut
1 Lb. Lima beans
1 Lb. Green peas
To taste Salt and white pepper
     

How to do it…

Procedure Steps:
1. Heat the olive oil in a large stock pot and then sauté the cubed beef until nicely browned.
2. Keeping the stock pot over a high heat, add the beef stock and tomato paste and stir well until dissolved. Then add the next twelve ingredients and bring to a boil, then reduce heat to a simmer.
3. Add the pearled barley and stir well, cover and continue to simmer for one hour or until barley is cooked and tender.
4. Add the green beans, lima beans and peas and bring back to a simmer for about 20 minutes or until all the vegetables are tender.
5. Season with salt and white pepper to taste.

To Serve: Ladle 1 cup portions into a soup bowl

Yield: about 40 cups

Another view…

Vegetable Beef Soup
Vegetable Beef Soup

Bon appetite!
CCR
=:~)
©2010 CCR

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Tags: Recipes · Soups

20 responses so far ↓

  • 1 FaithNo Gravatar // Dec 10, 2010 at 3:21 pm

    I’ve missed your beautiful recipes. Love this soup and the video really makes it easier to follow. Thanks for posting this.

    Have a great weekend.

  • 2 Boudreaux RyanNo Gravatar // Dec 10, 2010 at 3:28 pm

    Hi Faith, my PC crashed after coming home from a week away after the Thanksgiving holiday, still catching up on stuff and finally got a chance to create a little and get a post up again.
    Thanks,
    Ryan

  • 3 kateiscookingNo Gravatar // Dec 10, 2010 at 3:39 pm

    Great minds must think alike 🙂 I bought the ingredients for an almost identical soup last night. I leave out the bell peppers and mushrooms and put in corn, rutabagas, parsnips and okra. Then, I use beef bones instead of canned broth and add a good slug of red wine. This will get frozen and be on the menu for Christmas Eve. Although, I’m sure I’ll cheat and find a bowl for myself tomorrow- testing purposes, you know 🙂 Hope you have a wonderful weekend! Kate @ kateiscooking

  • 4 Boudreaux RyanNo Gravatar // Dec 10, 2010 at 3:48 pm

    Hi Kate,
    Your version sounds great! I love the idea of having the bone in the soup, adds a lot of flavor that way, and the addition of some red wine is a certain plus! As we used to say in the professional kitchen, “Taste tests on the hour, every hour!”

    Regards,
    CCR

  • 5 GloriaNo Gravatar // Dec 10, 2010 at 4:11 pm

    Just looking at the pictures makes me feel warmer on this 2 degree day we’re having here. Thanks for another keeper CCR and I like that bone suggestion from Kate as well.

  • 6 Fight the Fat FoodieNo Gravatar // Dec 10, 2010 at 4:12 pm

    Another great one I’m going to have to make!

  • 7 Boudreaux RyanNo Gravatar // Dec 10, 2010 at 4:14 pm

    Hey Gloria,
    So glad that it warmed you up just from the thought of having some of this soup!

  • 8 Boudreaux RyanNo Gravatar // Dec 10, 2010 at 4:19 pm

    Hey FtFF, thanks and after checking out your site, all the best on your WW recipes and diet plan. WW has some great recipes.

  • 9 Fight the Fat FoodieNo Gravatar // Dec 10, 2010 at 4:38 pm

    Best of luck on your weight loss! Slow and steady wins the race.

  • 10 Gera@SweetsFoodsBlogNo Gravatar // Dec 10, 2010 at 11:06 pm

    Good to see you again Ryan!!

    A comfort soup, really full of flavor 🙂

    Cheers,

    Gera

  • 11 LorenNo Gravatar // Dec 11, 2010 at 1:39 am

    Another great recipe to add to our line-up in this, the season of soup. We’ll be giving this one a try. Thanks for sharing .
    ~Loren

  • 12 Abby C.No Gravatar // Dec 11, 2010 at 2:54 am

    This sounds like my Mulligan Stew recipe. I love all the vegetables, mmmmm.

  • 13 The Mom ChefNo Gravatar // Dec 11, 2010 at 11:21 am

    Looks fantastic. Even though I’m not a huge soup fan, when the weather gets cold like this, I gravitate towards them. This one is definitely on the list. Thanks!

  • 14 averagebettyNo Gravatar // Dec 11, 2010 at 5:53 pm

    YUM! I could eat soup every night and this looks fab!!

  • 15 DrickNo Gravatar // Dec 11, 2010 at 8:43 pm

    finally, been trying to comment for a few days now – hey Ryan, I can’t imagine changing a thing – sounds chocked full of goodness! I love to dig around in the freezer and find great foods just like this….

  • 16 KitaNo Gravatar // Dec 11, 2010 at 10:01 pm

    I made a beef stew last night but it really didn’t hit the palate the way I wanted it to. A vegetable beef soup sounds so good though! All the yummy textures and flavors I was looking for in one spot.

  • 17 Anna JohnstonNo Gravatar // Dec 12, 2010 at 11:37 pm

    The video makes this so easy to follow chef and the soup…. incredible. Love it, so rich and flavoursome. Thanks Chef 😉

  • 18 Emily @CleanlinessNo Gravatar // Dec 13, 2010 at 10:47 am

    Full of comfort and health.

    A perfect soup!

  • 19 ACNo Gravatar // Dec 15, 2010 at 12:14 am

    I will have to give this a try…looks great! I love soups that have barley in them.

  • 20 IngeborgNo Gravatar // Dec 15, 2010 at 4:37 am

    Looks delicious!!!