Mama Nikki's Vegetable Beef Soup ❤️

 Vegetable soup is one of my favorites.  I made a huge batch the other day and my sister and I brought it to a friend's house to eat while we were baking batches of Christmas cookies.  She loved it so much and asked for the recipe.  Guess what?  I didn't have it on this blog, I always "wing it".  

I went through my mom's cookbook and have been adding family recipes that I grew up eating and this is what my mom wrote down.  Ummm, yeah I do things a little bit differently but I did want to remember my mom's because I did love it growing up and I remember it tasting the same regardless. 

This is Lonnie Beineke's recipe card: 

❤️ With love and full tummies ~ Mama Bear  ❤️ 

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Let's Get Cooking!

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Makes about 8 quarts

Ingredients :

• 5 lb. Beef or Top Round Roast
• 3 - 28 oz. cans diced tomatoes (I use San Marzano)
• 2 - 32 oz. containers beef broth or 5 Tablespoons Better than Bouillon Beef & 64 oz. water
• 2 cans corn (get non-GMO)
• fresh or frozen bag of chopped green beans
• 5 russet potatoes, peeled and diced 
• 1/2 bag frozen peas
• 4 celery stalks, diced
• 4 large carrots, diced
• 1 yellow or white onion, diced
• 1 head of chopped green cabbage or 2 bags Cole slaw cabbage
• 2 Bay leaves
• 1 Tablespoon fresh or dried thyme
• 2 Tablespoons Italian Seasoning
• 3 cloves garlic, minced or 1/2 Tsp garlic powder
• Salt / Pepper to taste
• 3 Tablespoons Olive Oil

Soup Instructions :

For the Meat: 

• Rub salt and pepper on roast. 
• If using a pressure cooker: Put on Saute mode and brown all sides of the beef with the olive oil. Add Italian seasoning and thyme (if dried) or remove the leaves off of the stems if fresh on beef roast. Place garlic, onions, bay leaves, beef roast and 2 cups beef broth in an instant pot and select pressure cook for 1.5 hours.  

• If using a crock pot: brown meat in a pan on all sides and then add the seasonings, garlic, onions, bay leaves and broth. Then place in the crockpot, covered, on low for 8 hours or high for 4.

• If using a stock pot: brown meat in a pan on all sides and then add the seasonings, garlic, onions, bay leaves and broth.  Cover and cook on medium for about 3 hours or more.  

• When meat is fully tender and cooked, take 2 forks and shred beef roast and place aside.

For the Soup: 

• While the meat is cooking, put in a stock pot the carrots, celery and another 1 Tablespoon of olive oil.  Saute for about 7 minutes on medium. 
• Add the potatoes, cabbage and cans of tomatoes and the rest of the beef broth. Cook for 20 minutes or so. 
• Add green beans and cook for another 10 minutes.
• Add shredded meat, corn and peas.
• Cook another 10 minutes.

Notes :

• This is a tough cut of meat but super lean.  I love cooking it in a pressure cooker because it never fails to be tender.  
• You could cut the meat into chunks like a stew and brown it and cook it instead of whole then shredding it (which I would probably do if I was making it in a crock pot or stock pot.)
• If using a chuck roast there is more fat in it so you will definitely need to trim off the fat before adding it to the soup.
• You could easily use chicken for this recipe but the cook times will be way less!

Source :

Mama Bear Nikki ❤️