Monday, January 6, 2014

Spinach Vegetable Beef Soup



With temperatures in the low 20's to single digits across the nation, you need a big bowl of hearty vegetable soup in your tummy to keep you warm. Why not give this a try? You'll be glad you did.



 
 

Start with 1 - 1 1/2 pounds of cubed beef. You could also use a chuck roast cut into cubes.




Dust the cubed beef with a little flour. Throw it into a dutch oven with a small amount of oil and let brown. Do not over crowd the pan. It will steam and not brown up. Who wants grey cubed beef when nice brown cubed is better.



Dice a medium onion and a couple cloves of garlic while you are browning beef.


Remove beef from pan onto a plate. Set aside. Not too far away. You will need to use it again. It is, after all, a Vegetable Beef Soup.


Then throw the onion and garlic into the same pan you browned the beef in. Salt and pepper to your taste. Sautee until soft.


Now, open a can of whole peeled tomatoes. Dive in with your hand and crush the tomatoes. It really gives the soup a nicer consistency.


Then add the crushed tomatoes to the same pan as the onions.


Peel and cube 3-4 medium red potatoes. Add to the pot with onions and tomatoes.


Add 8 ounces frozen black eye peas and 16 ounces of frozen mixed  vegetables to the pot with the onions, tomatoes, and potatoes.


Add 1 tablespoon of chili powder. If you like it a little spicier add more. Your choice.


Add 1 teaspoon of ground cumin. If you would like a more woodsy taste, by all means, add more. Again this is your choice.


Now, add the browned cubed beef back to the pot and stir well. Bring to a boil. Reduce to simmer and let cook about 1 hour.


Then add half of a bag of fresh baby spinach. Let this simmer for about 15 minutes or until spinach is wilted. Now most importantly, serve with a slice of cornbread warm from the oven and slathered with butter. You won't regret it. I promise.

 
 
 
Ingredients:
 
1- 1 1/2 pound of beef cubes
flour to dust beef
medium onion, diced
2 cloves garlic, minced
3-4 medium red potatoes
8 oz frozen black eye peas
16oz frozen mixed vegetables
fresh baby spinach
chili powder
ground cumin
salt and pepper to taste.


No comments:

Post a Comment