This is a soup I love to make in Autumn. It's also one you can play with - ingredient wise - based on what you have on hand. I have made this with fresh tomatoes or canned. Tomato juice and V8 or just tomato juice. I've bought 'stew beef' pieces and cooked them right before adding everything else and simmering - or make everything else and add some leftover grilled steak. I've made this with ground beef as well (I'm just not really a fan of ground beef... so I usually use steak). Vegetables... try to use everything listed but if you have to leave out something, that's ok. Lastly, the spices are optional - and add to it. If you don't have spices, then add salt and pepper - don't skip that as it brings out the flavors. You can add a can of tomato sauce or even some crushed tomatoes if you like to replace some of the juice too. See? So easy to use what is on hand on this one.
My favorite parts of this soup are the steak and cabbage! And I love the tomato juice base with the beef broth. I don't substitute those items, ever.
Homemade Vegetable Soup (Vegetable Stew)
6 c beef broth or bouillon and water equivalent
1-2 c steak pieces, chopped (leftover grilled or fresh)
1 - 15 oz. can diced tomatoes or equivalent
3 c tomato juice
4 carrots, diced
4 celery stalks, diced
1 onion, diced
2 potatoes, diced
1/2 head small cabbage, chopped
Optional: 1/2 t garlic salt
1/2 t onion powder
1 t paprika
1 t chili powder
salt and pepper
Brown and cook the steak pieces in a bit of oil in an electric skillet or a pan (or get your slow cooker hot and cook them right in the crock). Add the vegetables, juices and spices. Bring to a simmer and reduce heat to simmer at least 3 hours. I think if you refrigerate it overnight and reheat the next day the flavors are even more intense. Love it! Goes great with homemade bread.
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| Lots of yummy fall 'harvest' vegetables |
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| So bright and colorful; I love this stew |
