Hearty Beef Vegetable Soup
A great recipe for your freezer
I love sharing family recipes with you that multiply into several meals, because we are all short on time! Right now, Oxford is filled with nervous parents moving college students into dorms and apartments. My daughter is heading back to college in a few weeks also. When I think about stocking her freezer with comfort food, I immediately think of my Mama’s Hearty Beef Vegetable Soup. She loves that it is light, healthy, and filling at the same time. Your college student will like that as well. As a bonus, it’s virtually fat free. Click here to see how I get rid of the fat.
Just like our recipes, we make EVERYTHING from scratch!
- 2 28 oz. cans crushed tomatoes
- 2 28 oz. cans petite diced tomatoes
- 1 15 oz. tomato sauce
- 6-8 large onions, chopped (or 4# frozen chopped onions found in the grocery freezer
- 3 qts. water
- 1 8 oz. jar “Better Than Bouillon” Beef Base
- 2 t. black pepper
- 1/4 c. minced garlic
- 5lbs Ground chuck
- 5lbs frozen mixed vegetables (or combination of frozen veggies of your choice such as butter beans, corn, green beans, carrots, etc.)
- salt to taste
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- Bring tomatoes, tomato sauce, onions, water, and seasonings to a simmer.
- Divide ground chuck into 3 balls and drop into simmering soup. Bring back to a simmer and cook for 45 minutes to 1 hour. Scoop meat from pot into a shallow pan. Cut up with a knife and fork. Click here for more information on this method of cooking ground chuck
- Return crumbled meat back to soup pot. Add frozen vegetables and bring back to a simmer. Cook for 30 more minutes.
- The fat from the ground chuck will rise to the surface. Skim off with a ladle. Click here to see other tips for removing fat from the surface of soup and stews.
- There are a number of methods for cooling soup safely. Go to this link for information.