How about a full flavor homemade and a VERY EASY Beefy Veggie Soup? Just throw all the veggies, soup bone and liquid together in a soup pot and let simmer an hour or so while you get on with the rest of your life!
This soup is so easy to simmer on a cool fall day and make ahead for the upcoming busy week when you might not have time for cooking. Let it simmer while you’re streaming a movie or watching football. Then store it in the refrigerator to reheat during the week.
This soup recipe will make about 10-16 servings depending on how large the servings are. It’s easy to keep in the refrigerator for easy reheating. Just ladle some into a soup bowl or mug and reheat in the microwave for a minute or so. Or heat the entire pot on the stove for the whole family. Enjoy it with some crusty bread and sliced cheese.
Make this soup your own delicious nutritious meal by adding more of your favorite rough chopped vegetables. Add rough chopped rutabagas, sweet or hot peppers, kale, etc. for more variety and nutrition. Any vegetables that the family doesn’t like – just cook them ahead and mash them into the soup. You’re giving them vitamins that they need without them knowing.
Prep your soup pot:
Make sure it has at least a 3-4 quart capacity to ensure a deep pot for simmering this delicious soup. If it has a fitted cover make room in the refrigerator to store the soup for the next few days. No fitted cover? Just seal it with foil.
Gather up your Soup Ingredients:
1 T Olive oil, extra virgin
1 Soup bone, meaty, about 1 pound
1 Onion, medium, peeled and diced
4 Carrots, medium, cleaned and sliced
Celery, 2 stalks including leaves, cleaned and rough chopped
Turnip, one about 4” diameter, peeled and rough chopped
1 Quart + 1 pint water
2 t Beef bouillon or 2 cubes, low sodium
8 oz Tomato sauce, low sodium
8 oz Clamato juice (optional)
1 Pint Grape tomatoes or cherry, washed and cut in half
- Heat up the soup pan on the stovetop over medium to medium high heat.
- Add the olive oil to heat up.
- Sear the soup bone in the oil until it’s nicely browned on both sides.
- Add the diced onions and sauté until translucent.
- Stir in the beef bouillon. (If you have bouillon, you won’t need beef broth.)
- Add the tomato sauce, clamato juice and water and stir. Clamato juice is optional, but it adds full body flavor. (It also adds a lot of sodium.)
- Add the rest of the vegetables to the pot.
- Bring to a rolling boil.
- Lower the temperature so it simmers.
- Let it simmer for about an hour.
- It’s SOUP when the veggies are tender.
- Add salt and pepper to your taste. I find that with the sodium already contained in the tomato juice and bouillon, I need no more salt.
- Take the soup bone out and place in a low rimmed bowl. When it’s cooled a little, cut off the meat, rough chop it and put the pieces back into the soup.
- This is the time to add a little water or more tomato sauce if your soup is too thick.
- Now it’s ready to enjoy! Your soup is tasty with crusty homemade bread or some of that heavy bread from your favorite bakery. Top your bread with a slice of cheese and enjoy it with your soup for a whole meal.
Store it in your refrigerator:
- The soup lasts in our refrigerator for about 4-5 days before it completely disappears. It’s such an easy meal to warm up when the kids get home from school or after you’re home from work. By cooking it once all you need to do is ladle the soup into bowls and heat in the microwave. Add a sandwich and you have a completely nutritious and filling meal.
Freeze the leftovers:
- This soup is easy to freeze in sealable plastic bags for the family or as individual servings. Fill the bag(s) ¾ full and seal. - Place in the freezer in a wide bowl until frozen. I double bag them just in case. I’d hate for the bag to split during the freezing process and seep into the freezer. After the soup is completely frozen I take bowl out.
However you like your soup, make it with the veggies you enjoy and “Bake your own Memories!”