My mom made the BEST soups. I don’t think she ever followed a soup recipe very closely. She’d just throw a little bit of this and a little bit of that in a crockpot or a roaster, and it would turn out delicious. Every. Time.
Some of my favorite soups that she made were her Vegetable Beef, Chicken Noodle, Wild Rice, Loaded Potato, and Ham and Bean. I’m going to try to replicate her soups on this site, but since she didn’t write all the recipes down, I’m using my memories instead. I hope I can do her recipes justice.
This Vegetable Beef Soup is a perfect soup for fall. There is something just so comforting about a good ‘ole beef roast. Make sure you look for one with plenty of marbleized fat running through the roast so that it gets tender during the long cooking process. You can scrape the fat off the beef when it is fully cooked. And the process of storing the broth in the fridge overnight helps reduce the fat content as well.
Heat olive oil in a skillet set to medium high. Season the roast with salt and pepper and add to the skillet. Brown the beef on all sides to help sear in the juices. This is a VERY important step to having a perfectly cooked and tender roast.
Add the browned beef to a crockpot. Cover with packaged beef broth and water. Add Worcestershire Sauce and cover. Cook the roast on low, all day, or approximately 8 – 10 hours until fork tender. The meat should literally fall apart when done.
One of the biggest mistakes I’ve made with roasts is checking it too soon and thinking that I overcooked it because it wasn’t tender. The problem was that it was UNDERcooked. Now I know better.
When the roast is done, remove and shred with two forks. Keep in a container in the fridge overnight.
Strain the broth and store in container in the refrigerator overnight.
The next day, scrape the fat off the broth. Add broth back to the crockpot set to low. You may need to add extra store-bought broth, depending on how much you started with.
Chop the carrots, celery, onion, cabbage, and garlic and sauté in olive oil for just a few minutes. Season with salt and pepper and add to crockpot.
Add the corn, beans, tomatoes, shredded beef, and bay leaves to crockpot. Stir and cover. Let soup simmer for 5 – 6 hours. Add chopped potatoes during the last two hours of cooking. Check seasoning and add if needed.
Remove bay leaves to serve.
If you are like me when it comes to making soup, you will have enough to feed the entire neighborhood. It seems that whenever I cook soup in a crockpot, I always fill it to the brim. The good news is that soup leftovers are even more flavorful than the day you make it.
- 2.5 pounds chuck or rump roast
- 2 Tablespoons olive oil
- 4 cups beef broth from package
- 3 Tablespoons Worcestershire Sauce
- salt and pepper to taste
- 5-6 cups beef broth reserved from the roast
- 2 cups carrots chopped
- 1.5 cups celery chopped
- 1 cup onion diced
- 3 cloves garlic diced
- 2 cups cabbage shredded
- 2-3 cups red potatoes chopped with skin on
- 1.5 cups frozen corn
- 1 15 oz. can french style beans
- 1 15 oz. can diced tomatoes
- 3 bay leaves
- salt and pepper to taste
Heat olive oil in skillet set to medium high heat. Salt and pepper both sides of roast and add to skillet. Brown on all sides and remove.
Place roast in crock pot with a combination of packaged beef broth and water. Add Worcestershire Sauce and set crock pot on low. Cook for 10 hours or all day.
Remove meat when it's fork tender. The meat should literally fall apart. Store in container until the next day.
Strain broth and store in refrigerator over night. Skim the fat off the top the next day.
The following day, skim the fat off the broth and pour into crock pot.
Chop the onion, carrots, celery, cabbage, and garlic and saute in olive oil for just a few minutes. Add salt and pepper and add to crock pot.
Add corn, beans, tomatoes, shredded roast and bay leaves to crock pot. Simmer in crock pot 4 - 5 hours on low. You may need to add more broth or water/beef bouillon.
Add chopped potatoes about two hours before dinner time. Check seasonings.