Vegetable Beef Soup

When the weather gets cold, what is the one thing everyone craves?

A hearty soup!

If you answered “pumpkin spiced latte,” get your priorities straight you basic b****. Soups sustain and replenish what all those lattes are doing to your body. I should know, I’ve had enough of them!

This soup in particular is perfect for when the weather gets cold. It’s bold and flavorful, and is full of lots of good stuff, so let’s get to it!

For starters, you’re going to need a small beef bone. You can use any bone really, but I use the shin because it’s got a lot of good flavor. I get mine from a local farm who sell them as “soup bones,” but if you don’t have a place like this local; as the butcher at your grocery store.

This is going to be the base for the stock that you add. Before you get started on the other ingredients, toss it into a saucepan with your water over medium/high heat and let it stew away until your done with everything else.


As soon as it starts to cook, you can see the flavors releasing into the water. I know, it’s disgusting and I’m sorry it has to be this way, but it’s an important step if you really want the best of the best.

While that’s brewing, cut up your meat into tiny, bite-size pieces. Toss them into your dutch oven and let them brown.


Once they are pretty well done, add in all of your vegetables (minus the corn) and let them saute for about 5 minutes. When they start to get tender, add your garlic and spices and mix well. THEN add your corn and mix it all up. I like them to cook in the spices before adding the liquid because it allows those flavors to get into each piece.


Once everything is coated, add in your tomato paste. This adds a little more depth of flavor, and gives your soup a nice color.

When that is all mixed together, take the bone out of your stock and pour the liquid in your dutch oven.

Side note: if you use a thicker bone, you should be able to give it to your dog as a little treat. This is at your own discretion, but I always try to buy one that is multi-useful like this.

I let it simmer like this for about two hours. This gives it a chance to really develop into something seriously special.



1/2 lb beef, cubed into small pieces (I use london broil)

1 cup (about) each of green beans, carrots, celery, onion

1/2 cup frozen court

2 cloves garlic

1 tbsp tomato paste

1 beef bone

3 cups of water

1 tbsp each onion powder, cumin, oregano

salt and pepper to taste

Cook beef bone in 3 cups of water. While that’s cooking, brown meat in a dutch oven.

To the meat, add vegetables (except corn) and saute about 5 minutes, and then add garlic and spices; stirring to coat mixture. Then toss in the corn.

Add the tomato paste and transfer stock from the bone into the dutch oven. Simmer on low for about two hours.


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