This Recipe Has Moved ♥ Homemade Vegetable Beef Soup
Grab a big ol' soup spoon because today's recipe is hearty, wholesome, and packed with rich, satisfying flavor. Tender chunks of beef, colorful, nutrient-packed vegetables and a deeply savory homemade beef broth come together in one delicious, slow-simmered pot, ready to warm everyone from the inside out on chilly evenings. But the recipe has moved to a new location,
please see
Homemade Vegetable Beef Soup
at Kitchen Parade, my food column.
Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous Asparagus-to-Zucchini Alphabet of Vegetables. Join "veggie evangelist" Alanna Kellogg to explore the exciting world of common and not-so-common vegetables where recipes range from seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special.
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VV 2007, 2019 (repub), 2020, 2025 (retired) & KP 2025
© Copyright Kitchen Parade
VV 2007, 2019 (repub), 2020, 2025 (retired) & KP 2025
What kind of meat/ bones can I use that is best.
ReplyDeleteSunny ~ Oh that is such a great question! And because I’m lucky to just ask my husband (who “gets” meat in a way I don’t) to pick something out from the freezer, I had to check with him. First, yes, bones are important. If you’re talking to a real butcher, he/she may have some soup bones tucked away somewhere. If they’re meaty, great. If not, you’ll want to add another piece that does have some meat on it, that is, if you want your soup to be noticeably beefy. Look for something (again, bone-in if you can) called “Chuck” (Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, Top Chuck, etc) or “Bottom” (Bottom Round Roast, Bottom Eye Roast, etc.) or “Rump” or “Round” (Rump Roast, Eye Round Roast, Top Round, Round Tip Roast, etc.) Perhaps there’s a mnemonic device? "Chuck’s Bottom (aka Rump) is Round.” Tee hee ...
DeleteNothing to do with today's post but been meaning to send this for awhile. I remember you saying you loved cabbage as I do and just found my favorite way to cook it, saute with some coconut oil and put just a little smaller cast iron pan on top while it is cooking to weigh down and help cook the water out. Put usual salt and pepper on it and flip over here and there till lightly or medium browned. Yummy! Would be great with a little sour cream (of course what isn't) if I wasn't lactose intolerant. ;((
ReplyDeleteThank you for all your wonderful recipes.
Best always,
Dotti
Dotti ~ So what you end up with is like a cabbage pancake? or pancake fritter?! VERY cool ... I’d totally put an egg on that! Yes, with a little sour cream on the side -- or better yet, Lime Crema! -- or hmmm, maybe done with cumin or hot sauce instead of lime, though. Thanks for the idea!! Wish I had a cabbage here this minute!
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