Cold Weather Beef Vegetable Soup

03/01/2020

My wife and I have an approach to co-op cooking. We agree on a concept of a meal, decide on a recipe, then alter the ingredients we agreed upon when either of us turn our back or look the other way. I like red pepper, my wife likes cumin. I like black pepper, my wife likes grated ginger. I like white pepper, my wife likes when I get bored cooking and wander off to do something else. It is a process. The following is what I think we made the other day, a hearty beef vegetable soup, but I cannot swear that to be a fact.

Ingredient Prep Times 20 minutes other than letting beans soak overnight
Cook Time 1 Hour
Servings 6

Ingredients:

• 3 table spoons olive oil
• 3 pounds roast beef cut into 1″ cube pieces
• Kosher salt season to preference
• Black pepper season to preference
• 1 cup white onion diced
• 4 carrots sliced
• 3 stalks of celery cut sliced
• 1 table spoon minced garlic
• 28 ounce can diced tomatoes
• 1 teaspoon basil
• 1 teaspoon oregano
• 8 cups beef broth non-fat, unsalted
• 16 ounces frozen corn
• 16 ounces frozen peas
• 16 ounces red beans
• 10 ounces frozen cut green beans
• 3 cups 1″ round red potatoes
• 20 ounces Baby Bella mushrooms
• 1/2 cup red cooking wine

Prep and Instructions:

1. Soak red beans overnight. Alternatively, on day of cooking bring to a boil, remove from burner, cover, and let stand for one hour. Strain, rinse and place in large stock pot.
2. Add: beef broth, tomato, potato, corn, peas, cut green beans, garlic, basil, and oregano to pot. Bring to a boil, reduce heat and simmer for one hour.
3. Place mushrooms in a closed container and microwave on high for two minutes.
4. Place potatoes in a closed container and microwave for five minutes
5. Put three tablespoons of olive oil in a large dutch oven and brown roast beef cubes. Near done, add red wine and stir continually until wine is almost gone. Remove beef with a strainer spoon, leave residual liquid in the pot, place in a covered dish and set aside
6. Put onion, celery, carrots, mushrooms in the dutch oven and stir over heat until soft. Add all to stock pot when done, including any residual liquid.
7. Add browned roast beef to stock pot twenty minutes before soup is done.
8. Note – simmering time can be adjusted for preferred consistency of red beans, firm or soft.