Beef Vegetable Soup
This soup is not difficult, but time consuming to make it from fresh vegetables and using soup bones or Oxtail. It is so worth the effort and time. It warms your soul and your tummy. This recipe can be scaled down to make much less. Divide it in half or by fourths for an even smaller amount. I fed my neighbors and family with the large pot which was an 8 quart stockpot. I prep all my vegetables the day before and put them in storage bags in the refrigerator. Be sure to cover your potatoes with water to prevent them from browning. If your family doesn’t like cabbage, they will in this soup. It adds a lot of flavor and cooks down until almost invisible. (What I did when my children were younger and said they didn’t like cabbage) They loved my soup.
Prep: 45 min
Brown meat and oxtail: 30-40 mins
Simmer meat and oxtail: 1-1/2 to 2 hours.
Cook vegetables: 45 minmins.
Total time: 4 hours.
Servings:16 large servings
Ingredients:
- 3 lbs of cubed stew meat, about 1-1/2 inch cubes
- 2-1/2 lbs of Oxtail or good soup bones
- 3 Tablespoons canola oil
- 4 cups of fresh corn(about 8 ears)removed from the cob
- 2 cups onion, rough chopped
- 1-1/2 cups celery, chopped
- 1 head green cabbage(shredded or sliced thin)
- 1 lbs green beans, trimmed and cut into 2” or 3” pieces
- 1-1/2 lbs fresh carrots, peeled and sliced in even pieces
- 10 large red skinned potatoes, cleaned and quartered(Cover with water until ready to use to prevent browning)
- 1-28oz can of whole tomatoes or stewed tomatoes
- 4 teaspoons of Beef Better than Boullion or beef granules
- 12 cups water, divided
- Salt and pepper to taste
Directions:
1. Over medium-high heat In a large stockpot add canola oil. Add stew meat to brown on all sides. Brown until meat is crusty and do NOT crowd the pot. Work in small batches and remove to a bowl. Brown oxtail and remove to a plate or bowl
2.Return the stew meat to pot and add celery and onion. Sauté for 1-2 minutes.
3.Add the tomatoes; then the cabbage.
4.Return the Oxtail to the pot and add 8 cups of water.
5.Bring to a full boil then cover and reduce heat to simmer for 1-1/2 to 2 hours or until meat is tender. Remove the oxtail or soup bone to a plate .
6.Add 4 cups of water(1-2 cups more if needed)and start adding all the vegetables EXCEPT the green beans.
Remove meat from the oxtail or soup bones and return to the pot. Bring to a simmer, covered for 15-20 minutes.
7.Add the green beans and simmer covered for an additional 15-20 minutes.
Add salt and pepper to taste.
Serve with cornbread or saltine crackers.
