I am oddly however, a veggie soup fan and every once in awhile, I get the insane craving for that lovely tomato beef broth with crispy crunchy corn, sweet carrots, soft potatoes and yes, even peas. Its only made better by the fork tender beef that's been cooking for hours on end. Add some crusty bread for sopping the broth and you're in sheer heaven.
Today was that day. I heard the call and I answered. It takes some slicing and dicing but man, is it worth it! Beats Campbell's canned soup ANY day! I made mine in my crock pot but you could surely do it stove top. Clean out your veggie bin and add whatever you have laying around. Its totally adaptable! Hope you enjoy - now excuse me while I finished my third bowl!
Vegetable Beef Soup
2-3 pounds beef roast, trimmed of all fat
64 ounces of beef stock
6 ounce can of tomato paste
2 bay leaves
1 small onion, finely diced
3 celery stalks, diced
3 medium carrots, sliced thinly
3 Yukon gold potatoes, diced
1 c frozen corn (or fresh)
1/2 c frozen peas
2 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
salt/pepper to taste
1/4 c barley, optional
Place the roast in your crock pot and season with salt, pepper, garlic powder, oregano and onion powder. Pour in the beef broth and add water if needed to cover the roast. Drop in two bay leaves. Turn on low and leave to cook over night or until fork tender.
Remove the roast to a plate and allow to cool slightly. Fish out the bay leaves and discard. Add the tomato paste to the hot stock mix and stir well. Add all veggies EXCEPT frozen peas to the stock.
Using two forks, shred the meat into chunks. Add back to the broth and stir. Let cook in the crockpot for another two to three hours. Five minutes before serving, add frozen peas.
If using barley, add a few minutes before serving.
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