Sheila's Magical Steak Veggie Soup
I call this recipe "Magical Steak Veggie Soup" because what it helped me do, lose 65 pounds, WAS magical! I ate this soup for dinner almost every day for several months.
This recipe fills your big stew pot, allowing you to freeze lots of individual portions or several family size containers. There is nothing better on a cold winter night than this aromatic, deliciously complex soup! It warms the soul as well as the tummy. Just pop a frozen container into the microwave and in a few short minutes you'll have an amazing treat.
The soup is filled with a cornucopia of veggies and seasonings. The longer you simmer it slowly, the better it will taste. I always find the flavor is even better the day after you make it and with subsequent reheatings.
This recipe is for the steak version, my favorite. You'll find the chicken and vegetarian versions on my other lenses.
Prep Time: About 1 Hour
Total Time: 3-4 Hours
- 2 lbs. Sirloin Steak
- Two cups carrots
- Three stalks celery
- Three parsnips
- Three turnips
- Five large potatoes
- One large yellow onion
- 1/4 head cabbage or small bag broccoli slaw
- One green pepper
- Additional Veggies:
- -one small jar pimientos and juice
- -one can beef broth
- -one large bottle or can V-8 or store brand vegetable juice
- -two regular or one large can diced tomatoes juice and all
- -one can Rotel tomatoes
- -one can purple hull peas drained/rinsed
- -one can black beans drained/rinsed
- -one can green beans drained
- -one small bag frozen peas
- -one cup frozen or fresh cauliflower
- Two pkgs Beef Stew seasoning mix (I use McCormick)
- One tbsp dry parsley flakes
- One tsp Sea Salt
- Black Pepper
- 1/2 tsp. granulated garlic OR 1 tbsp. fresh minced garlic
- Brown 2 pounds of stew meat or sirloin steak or chuck roast in a large kettle or dutch oven sprayed with olive oil spray or sprinkle small amount of olive oil in pan. Sprinkle meat with one tbsp dry onion flakes and 1/2 tsp granulated garlic or one tbsp fresh minced garlic. Add a sprinkle of red wine vinegar. Season with black pepper. Brown until done. Increase heat to high and add four cups water. Bring to boil then reduce heat to low and simmer while you prepare veggies.
- Chop fresh vegetables up into desired size pieces. Eliminate any you don't like and substitute others you do like.
- Pour V-8 juice into pot. Bring to a boil. Add stew seasoning mix. Add all remaining veggies. Salt and pepper to taste. Bring to a rapid boil, then reduce to a low simmer, cooking covered for 2-3 hours, until veggies are very tender. Give it a stir now and then as it cooks. Add additional water if needed.
I own and adore this foldable chopping board! It has made my kitchen prep so much easier. The fold up sides allow you to carry the chopping board to the pot and dump the veggies right in. No more mess! Dishwasher safe and hangable!