Conveniently At Home: Beef Vegetable Soup

June 2, 2009 10:08 am · 3 comments


Welcome to my new weekly series called Conveniently At Home. The idea of this series is to slowly transition myself from buying pre-made and/or processed foods and eventually make most of my foods “from scratch.” This will be a slow journey but one worth the wait!

This week, I made a Beef Vegetable Soup. Now, since I haven’t got to the whole making my own broth lesson yet, (as in, I don’t have any made-up/stored yet.) I did use canned broth. But this is definitely many steps above dumping a can of Campbell’s or Progresso in a pan. :)

The recipe comes from The Freezer Cooking Manual from 30 Day Gourmet: A Month of Meals Made Easy:

What You’ll Need (This is for 8 Servings):

1 Cup Onion
1 Cup Celery
28 oz. Can of Tomatoes, canned, chopped, undrained
5 Cups of Ground Beef, cooked and drained (This is about 2 lbs of hamburger pre-cooked.)
15 oz. can of Tomato Sauce (with bits, optional)
2 teaspoons of Salt
1 teaspoon of Pepper
1/4 cup of butter
1/4 cup of flour
48 oz. of Beef Broth (I use reduced/low sodium)
10 oz. of Mixed Vegetables, Frozen

How to Make It:

In a skillet, mix the onion, celery and canned, chopped tomatoes and their liquid. Simmer until the celery and onion are tender. Stir in the ground beef, tomato sauce, salt and pepper.

At this point, you can freeze the mix after it cools. To continue on here are the next steps: (if you freeze the mixture, just follow these steps after defrosting the mix)

In a large pot, melt butter over medium low heat. Stir in flour and continue to cook and stir until a bubbly paste forms. Then pour in the beef broth and bring to a boil. Be sure to constantly stir the mixture. Add thawed vegetables and beef/tomato mixture. Return to a boil. Then reduce heat and simmer until vegetables are tender.

My Notes:
I found the recipe to be very easy and tasty! I’m not sure I’ll ever buy canned b/v soup again unless to donate! One thing I noticed is that after I eat canned soups, I tend to get a headache. I think it’s the high sodium content of most of them. That’s what I like about making it myself. I can adjust those levels to what suits me best!

I haven’t tried this with fresh vegetables yet, but I’m sure it would be even better! A great recipe to make in the summer when your garden is overflowing with an abundance of veggies!

That was my homemade recipe for this week. Here’s hoping that you’ve found something new to make from scratch and found that it was Conveniently At Home!

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