Basic Beefy Tomato Vegetable Soup with variations
about 3 1/2 gallons
20 quart stockpot or roasting pan
8 pounds boneless beef chuck, cut into 1/2-inch cubes
1 cup all-purpose flour
1 tablespoon salt
2 teaspoons pepper
1/2 cup vegetable oil
4 garlic cloves, minced
2 bay leaves
2 teaspoons dried thyme
6 quarts water
4 cans (15 ounces each) diced tomatoes in juice or tomato sauce
PLUS 1 can (46 ounces) tomato juice
OR 1 #10 can stewed or diced tomatoes in juice for both tomatoes and juice
12 beef bouillon cubes
OR equivalent homemade beef soup mix (see Ellen's Kitchen "Pantry")
2 cups medium pearl barley (may substitute brown rice or converted rice)
2 pounds potatoes, peeled and cubed
1 1/2 pounds carrots, sliced
1 pound chopped cabbage
1 pound onions, chopped
1 package (16 ounces) frozen short cut green beans
1 package (16 ounces) frozen peas
salt and pepper to taste after cooking
Minestrone variation:
2 tablespoons Italian seasoning
2 to 4 cups mixed cooked beans- red, lima, navy, garbanzo- added with cabbage
1 package (16 ounces) frozen chopped spinach
1 bunch flat leaf parsley, chopped
1 pound pasta of choice
OPTIONAL 2 cups red wine
Campbellish variation:
dice carrots and potatoes in 1/2" dice
1 to 2 full heads of celery, washed, sliced with leaves, added with onions
2 cups carrot juice added with tomatoes
1 pound alphabet noodles
Southern variation:
1 package (16 ounces) frozen corn
1 package (16 ounces) frozen sliced okra
1 bunch flat leaf parsley, chopped
1 pound elbow macaroni
Toss beef with flour, salt and pepper. In a large Dutch oven, brown the meat in batches in oil; drain. This takes about 40 minutes. Saute the onions and optional celery until golden in the same pot, add garlic and cook 5 minutes longer. Pour over some of the water to cover the onions, bring to a boil and stir to loosen any brown bits on the bottom of the pan.
Transfer meat, onions and water to a 20 quart stockpot or soup kettle; add garlic if not sauteed, bay leaves, thyme, optional Italian seasoning, additional water, tomato sauce and juice, bouillon and barley. Bring to a boil, this will take about an HOUR. Reduce heat; cover and simmer 1 hour. Add vegetables; bring to a boil again. Reduce heat; cover and simmer 1 1/2 to 2 hours or until vegetables and meat are tender. Add water or broth as needed to get the desired consistency. Correct salt and pepper. Remove bay leaves before serving.
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