The Tasteful Kitchen Recipe

Herb, Tomato and Vegetable Beef Soup

This recipe can use literally every type of vegetable you can get your hands on. Make enough to freeze some for later!

1 1/2 lbs. good beef sirloin or chuck, well trimmed and cut into bite sized pieces
light olive oil as needed
1 onion, chopped
2-3 celery stalks (with leaves), chopped
4-5 carrots, chopped into bite sized pieces
2-3 cloves garlic, minced or pressed
1 - 28 oz can of diced or pureed tomatoes
1 can of tomato paste
1 quart of water or beef stock (chicken or vegetable can also be used)
Salt & Pepper to taste

Fresh herbs such as thyme, oregano, parsley, basil, marjoram and 1 small sprig of rosemary. Herbs should be chopped fine or tied into a bundle with kitchen string which can be removed after 1 hour of cooking time.

Suggestions for vegetables: (these should cook according to length of time needed, frozen or canned vegetables will take less time and can be added for the last 15 min.)

2-4 potatoes (depending upon size), diced
canned or frozen corn
1-2 zucchini or squash, cut to bite size
green beans, canned, frozen or fresh
okra
cabbage
or even broccoli!

Add about 2 tbsp. oil to a large skillet or Dutch oven and heat on high. Season meat with salt & pepper and add to the skillet in one layer and brown it over medium heat in separate batches adding oil as necessary. Remove cooked meat to a stockpot.

In the same skillet, over medium heat, add about the same amount of oil and sauté onions and celery until just translucent. Add chopped herbs, or herb bundle, cooking for just a few minutes then turn off the heat and add garlic, stirring to heat but don't let it brown. Add to the meat in the stockpot along with the tomatoes, paste and water or broth. Simmer soup for at least an hour then remove herb bundle, if used, and add vegetables in stages beginning with the potatoes, which take about 30-40 min. to cook, and ending with corn and squash which take only about 15 min. to cook. Taste and season as needed with salt & pepper.

Serve with Cornbread, Biscuits, or French Bread. Note, fresh herbs make a huge difference in flavor in this soup and you should use them where possible but dried herbs are delicious too.