Vegetables and cubed roast beef play happily together in this soup to warm the tummy.
When I was growing up, canned soup was a staple in our home. It was easy to open a can, pour it into a pot, and reheat. Yes, the convenience was awesome. It went to college with me. And into the newlywed days.
However, eventually I learned that homemade soup was almost as easy to make as opening a can. Soup making is not rocket science. I imagine folks have been making soup for as long as there have been pots to cook in.
It’s a great way to use up leftovers, eat more veggies, or stretch your budget and your groceries to go a little farther. Plus, if you make a big pot and freeze it into 2-cup containers, you’ve got your old-fashioned convenience without the new-fangled MSG, fake food, and other additives.
This week’s rainy weather and my abundance of fresh produce, not to mention a roast that I forgot about and had to cook, resulted in this big batch of Vegetable Beef Soup. You can add rice or barley to it if you like, but my kids gobbled it down in its original, paleo-style form.
Vegetable Beef Soup
- 1/4 cup olive oil
- 2 onions for 2 cups chopped
- 2 russet potatoes for 1 1/2 cups chopped
- 4-5 carrots for 1 1/2 cups sliced
- 3 clove garlic minced
- 4 cup beef broth
- 4 cup water
- 1 14.5-ounce can diced tomatoes
- 1 lb round steak cubed, or use 2 cups cooked meat
- 2 cup kale (chopped)
- 1 cup frozen green peas
- 1 tsp salt
- 1 tsp paprika
- 1 tsp herbes de Provence
- 1/4 tsp black pepper
- In heavy stock pot, heat oil until shimmering.
- Add onion, carrots, turnips, and garlic. Cook over medium heat, stirring occasionally for 10 minutes. Add the beef and brown.
- Add broth, water, and tomatoes. Bring to simmer and cook 20 minutes.
- Stir in beef, kale, peas, and spices. Simmer for 10 minutes. Adjust seasonings.
- The cooled soup can be stored in meal-size portions in the freezer for up to 2 months. Reheat before serving.