During Wednesday’s post, I showed you a picture of my mom’s homemade soup. She’s been making this soup for a while and we both love it. Not only is it super flavorful, but it’s also pretty healthy, too!
(As long as you’re OK with red meat, of course. )
Now one warning … my mom didn’t have this recipe written down and she was pretty vague when telling me what to do. So I tried being a little more specific with my directions for all of you. However, there’s still some room for interpretation!
Mom’s Beef and Vegetable Soup
Makes Approximately 8 Servings
- Approximately 3 lbs chuck roast
- 3 cans of diced tomatoes with spices
- 1 bag frozen veggies
- 1 onion, diced
- 1 tsp minced garlic
- Salt and pepper to taste
- 2-3 beef bouillon cubes (optional)
- Cut roast in to large chunks.
- Heat a large pot over medium-high heat. Add the meat and brown it, stirring occasionally for just a few minutes.
- Add about 4-5 cups of water (until the water just covers the meat). When the water comes to a boil, turn the heat down to low. Add garlic. Cover the pot.
(I know it looks kinda gross at this point … but just trust me!)
- Let simmer for about 2.5 hours. Check the pot occasionally. If too much water is evaporating, add a little more.
- Take meat out of the water (leave the water in the pan). Shred meat and remove the fat.
- There should be about 3 cups or so of water in the pot. If there’s more, get rid of a little of it. Add the meat back to the pot of water.
- Add your cans of tomatoes (not drained) and diced onion. Add salt and pepper to taste. Stir and re-cover.
- Continue cooking on low for another hour. If it tastes like it needs a little more flavor, add a beef bouillon cube and stir to combine.
- Add frozen veggies. Cook for another half hour or so.
- Serve with crackers or breadsticks!
I’m not going to lie, Brandon was skeptical about this recipe when I first described it to him.
I promised him if he tried it once and didn’t like it, he wouldn’t have to eat it again.
But not surprisingly, mom’s recipe pulled through and he loved it! After taking his first sip, the quote was, “You make great soup!”
And as always, I love any recipe that makes tons of leftovers.
I stuck a few containers in the freezer for later weeks, and then I put the rest in the fridge and used them for lunches all week.
Question for ya …
What are some of your family’s signature dishes?
My great-grandmother made a noodle dish for Thanksgiving that is out of this world! It has become family tradition, and I cannot eat Thanksgiving dinner without it (don’t worry … I’ll be sharing that recipe after Thanksgiving … my mom already gave me permission! ).
What is your favorite soup right now?