Many associates a certain food or drink to a season. Such as pumpkin and apple cider to fall. Hot cocoa and a bowl of hot soup to winter. Hamburgers and potato salad to summer. You get the picture. But to me, a bowl of hearty beef vegetable soup is good any time of the year. This soup is really more like a stoup. Not as thick as a stew and not as thin as a soup. Therefore, stoup. I first heard this term from a popular television cook and it fits the description of this beef vegetable soup quite nicely.
I always make too much no matter how I try to cut it down. But that is okay because I know it will get eaten. One of my granddaughters’ absolutely loves this soup so I know I can always send some her way.
Slow Cooker Or Pressure Cooker
Many times I have not had the time to prep the ingredients to go into the slow cooker for that all day cooking, and have found it was just as easy to ready this recipe and cook in the pressure cooker for a meal on the table in one hour. After prepping of course 🙂
I have found that the taste is the same no matter which way you decide. Slow cooker or pressure cooker.
My favorite meat to use in this soup is lean beef stew meat. I love my meat and a soup should have meat that you can bite into. I work in long-term care and the cooks at my facility have to shred the meat for the residents that cannot chew. I dread the day that I can no longer bite into a nice piece of meat. Personally, I think that’s what makes the soup, besides the broth of course.
The Vegetables, Frozen, Fresh, or Can
The great thing about this soup is I have used all three. Fresh, Frozen and canned.
But buying fresh vegetables can be expensive. If you have a garden, that’s great, but many do not. There is always the farmers market, but depending on where you live and the season, this may not be an option.
The next best thing is frozen vegetables. I do not buy the bag of mixed vegetables. I buy individual bags of corn, green beans, and peas. Depending on how much you want to make, it may not take the whole bag. Maybe you are cooking for a large family.
With my children gone and on their own, I have had to downsize my cooking to two. And let me tell you it is not always easy. I still find myself cooking too much for just me and my husband. My son and his family get quite a bit of our leftovers. But with four kids, they welcome grandma’s leftovers.
The last choice is canned vegetables. In a pinch, I have used canned vegetables. The thing you have to remember is to drain them. You don’t want all that extra liquid diluting that wonderful hearty soup. The thing about using canned vegetables is that they can make your soup “mushy”. But honestly, I have used all three at one time or another. I just prefer The frozen:)
- 1 pound lean stew meat
- 3 celery stalks, chopped
- 1 medium onion, chopped
- 1/2 head of a large cabbage, cut up
- 1 cup frozen green beans
- 1 cup frozen peas
- 1 cup frozen corn
- 3 medium potatoes, cubed
- 46 ounce can of vegetable juice*
- 1 packet McCormick beef stew seasoning
- 1 cup flour
- 1 teaspoon ground rosemary
- 1 teaspoon ground thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
In a small bowl, mix flour, rosemary, thyme, salt, and pepper. Rinse stew meat and then dredge the stew meat with flour mixture. Yep dredge. I didn’t know what this term meant. Thought I needed a certain kitchen tool to perform this task. lol
Brown stew meat in a skillet with 2 tablespoons oil. Brown meat in batches. Do not overcrowd the meat.
In your crock pot or pressure cooker, add all the vegetables, browned meat, vegetable juice and packet of McCormick’s beef stew seasoning. Add salt and pepper to taste and 1 tablespoon parsley flakes. Mix well and if in a crock pot, cook on low for 6-8 hours.
in a pressure cooker, I used the stew setting. This will cook for 30 minutes after the cooker has come up to pressure. In order for more tender meat, you may have to do this twice. I did.
Substitutions and Add-Ins
You may have noticed that carrots were not included in the ingredients. I don’t like cooked carrots and omit them. But if you like carrots than by all means add them. 1 cup of frozen carrots should do the trick. You may have to add a little more liquid to accommodate the additional vegetable.
*You can also substitute the vegetable juice for beef broth. Whatever taste profile you are after. I have done it both ways.
I hope that you give this hearty soup a try.
Do you have a favorite soup? Please leave me a comment below and let me know. As always I love hearing from you.
Have a Wonderful and Tasty day!