Veggie Beef Soup
What you are creating
My grandma’s homemade soup started with hamburger and was filled out with fresh vegetables from her garden. She would add beef bouillon to enhance the broth, a couple cloves of garlic, and a store bought rutabaga or turnip (one of the few veggies she didn’t grow).
My mom's soup has evolved even more from my grandmother’s recipe.
There is one thing we agree with: There is nothing that warms the soul more than a hearty soup filled with end-of-summer and beginning-of-fall veggies.
Cut beef into bite size pieces and sear in avocado oil.
Once the beef is seared to a nice brown, remove it and place it in an oversized crock pot and turn on high.
Add about a cup of water to the fond and scrub until all those flavorful bits have relinquished their hold to the bottom of the pan.
Place the fond directly into the crock pot, along with the beef stock.
Cut up the sweet onion and celery and mince six medium size garlic cloves. Caramelize the veggies in avocado oil. Ladle some of the broth from the crock pot into the pan.
Add 1/3 cup barley to the crock pot. Continue cooking on high for about 45 minutes.
Slice the carrots and cut potatoes into bite size pieces and place in the crock pot.
Slice all the rest of the veggies into sticks and spray with avocado oil and roast in the oven.
About 15-20 minutes before serving, add frozen peas and green beans to crock pot. This will ensure the do not get mushy.
Add the roasted veggies and heat through.
Serve with homemade bread and enjoy!
1-2 pounds quality beef
1 cup water
2 - 32 ounce containers of beef stock
1 large sweet yellow onion
3 stalks of celery
6 medium sized garlic cloves, minced
1/3 cup barley
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Soup, Savory, Cooking, Side Dish