Easy Beef Vegetable Soup Recipe | Hearty Homemade Comfort Food

Be sure to cook. Hey, don't forget to like, share, and subscribe to my YouTube channel. Have a nice day. Hi, and welcome back to another episode of be sure to cook. Today, we're going to be making beef vegetable soup. I call it an easy quick beef vegetable soup because we're going to be using fresh ingredients and also canned. So it'll make it easier and quicker, and you don't have all day to do it, so let's do this. Okay, I'm going to start off with getting my vegetables prepped and ready to go before we get our meat on. Okay, so I'm going to be using some celery. I'm going to use about three stalks of celery. One, two, maybe three. Three would be great because I'm not making a huge pot, but I'm making some pot. Now, we got to prep these. As you know, the ends are dirty, so I just take and go off the bias on those and cut those off, and I also cut the tips off the front of the celery. That's just me. You don't have to, but I'm a fanatic with, you know, I always save the celery leaves. When they look like this, you want to discard them. You don't want them. You want them nice, and you want them nice and fresh, and these babies are going to get chopped up like they've never been chopped up before and cleaned first before they get chopped up, right? Okay, so I've peeled these, and I've got my little leaves here. Let's put these in our strainer. Let's get to cleaning these because we're going to come back, chop them up, and clean them again. Okay, now I usually get whole carrots, and I usually peel them and all that, but I found an easier way. These are baby peeled carrots to me. They're the whole carrots. They're peeled. They're smaller. What I'm going to do is I'm going to use these. Let me tell you the difference between these. Let me get something to open this up. Okay, I got my little sheer scissors here. I'm going to open up my bag. Let me tell you the difference. Look at this carrot here. This carrot's already been peeled from the outside. You know how I do it when I get the carrot, and I have to take my potato peeler, and I peel off that first skin? Well, this has already been done for me, and they rinse them off, and they just stick them up. And if you find any ones that didn't do good, just go over it like I did. I just take these off since I'm going to be using these carrots, and I say I'm using maybe this bag here is a 12 ounce, so I'm about going to use half of this, but I'm going to chop it because nobody wants vegetable soup with their big carrots, so I'm just going to chop these into threes. Each one, give me enough carrots to go into this soup. So now that we chopped these to the size that you want, we're going to put these into our rinsing bowl, and we're going to rinse these and put these to the side like we did our celery. I cut off both of the ends, and I took off the rest of it, and I'm just going to cut this because I want this in chunks. So I'm just going to go down here, and I'm going to cut about three big pieces of chunks because I'm going to be using this also just not to flavor the the stew, but the meat too while it's cooking. Okay, so I got these in chunks because I'm going to be using this to also flavor the beef because we're doing real beef, and we're doing a little fresh and a little canned because it's quick, and it's easy. But you can do all fresh. You can do frozen vegetables. Now certain frozen vegetables I like and some I don't. So the vegetables that I do like that I'm using today will be potatoes, onions, celery, green beans, carrots, corn, and tomatoes. But if you like to use peas, if you like to use okra, if you like to use any other vegetable in your beef or vegetable soup, that is completely fine. You can put any vegetable in even if you want to use squash or whatever or even eggplant. You can try that. It is your choice because it is your pot, but in my pot, I'm using those vegetables because I like those vegetables better. Okay, I've seen a spot on here that I try to scrub and clean and it just didn't look good to me, and I'm just gonna discard this. But in the meantime, if I discard this, these look perfectly good and rinsed and everything, which we'll be doing a double rinse also. I'm gonna take these and I'm just gonna cube these, you know, just like cut these in a ring. And I want them a pretty nice size because when they cook, I want to taste it in my vegetable soup. I don't want them big like I'm making Chinese food, but I want them a really good, decent size. So I say almost that thick. I don't have a measuring tape or nothing, but say, you know, a good, decent size. You don't want to make them too thin. You don't want to cut your finger like I almost did. These are those leaves that I rinsed and I am going to cut these leaves down because this is the flavor of the soup. Oh, but I want to cut these down really good, and I'm gonna put this into my bowl of celery that's supposed to be the soup celery. Now it's time for me to prep my potatoes. Now, when you're making this beef vegetable soup, I can tell you something right now. You can do everything quick. I could have did a really quick way, but I love chopping. I don't know. I mean, I just love chopping and doing all this stuff all at once. But you can be very easy, get all your canned vegetables, rinse your canned vegetables, I mean, take your canned vegetables, open them, drain all the juice if you want, and you can do all vegetables. They even got potatoes you can do, which I got some. They got carrots, but I decided to use fresh carrots because if you use the canned carrots, they've already been cooked enough. The time you get through cooking all your vegetables with that canned carrots, they will turn to mush and dissolve into your soup. So that's why I use the whole carrots. Right now I'm using some potatoes and I got about 1, 2, 3, 4, 5, about 5 potatoes and you can use any taste. I'm using a gold con potatoes and I'm just gonna peel these and get these diced up and I'm gonna be using these. So I'm using about 5 little potatoes because I'm gonna chop these in little, little bitty pieces so you can watch. Okay, now I've got my potatoes and I am going to slice these. You know, in, you know, cubes and also you don't want these really small because you don't want these to dissolve, but you want them a nice little size where you can get some potato. You know, so I'm just gonna cut these in the three and then I'm gonna cut in the middle and like dice and I don't want them too small, but I don't want them too big. So determine how you want to eat on your, your soup. Maybe you like big chunky soup. So then you do want them chunky. You do want them a little bigger. Maybe you like soup where you want small potatoes. It's all up to how you want your soup and how you want to eat your soup. Okay, so I'm putting these into my rinser. So I'm gonna rinse these and let's take them to the rinser. Okay, I got me an empty freezer bag out and I'm putting this to the side because I'm gonna need this for the rest of the meat. Okay, here we go. This is Angus beef, you know, like beef tips or you can use, you can actually take a roast beef and you can cube it yourself and you can get all the fat and everything and cube it yourself and make your own, you know, corned beef. So I bought this. This is in a big quantity and what I did is I semi frozen and I wanted it a little frozen because it's easier for me to cut my beef. Okay, so I what I did is I took half of this beef out and I'm, I cracked this one down and I'm taking this out. I'm discarding this and I'm lifting this up because that's what sits on the beef and I'm taking the, and wrapping it around and I'm gonna put this into a freezer bag like so. Making sure I get no air because what is, air is your enemy. I've seen that on the movie. And air is your enemy. Okay, so we're going and that was, we're gonna seal this really good and we're gonna put this in the freezer. You can put the date on it, put it in the freezer and you can use this for another dish or you can use this for whatever you want to when you use it. So let me put this in the freezer and here's our beef here. Once again, like I said, this is semi frozen. So I'm putting this on my board and of course when you get beef vegetable soup, you don't want nothing this big. So what we're gonna do is we're gonna cut these down to a nice size of chunk of beef because when you want soup you want beef, but you don't want it that big. So you want really good sized beef. And then with this being chunked up like this, you can always take off the remaining fat if you got too much fat in your beef because right now I got a lot of health problems and I don't like all that fat because I don't need it and my heart says no, no. So if you do see fat, which I'm not seeing a lot of but when I get to it, you can cut it off and disregard it. See like this. This is a good piece and all I do is I take that fat off, which I really do need this fat, but I don't need this in my heart. So we're just gonna take the rest of the beef. And by the way guys, this we're not using really, you know a lot of salt stuff like that. I mean you can and I'm not telling you you can't but for me if I'm eating it I can but I'm gonna tell you if you can you need to use it. So I'm gonna be discarding some of this if it's got too much fat. It's gonna have some fat, but I can always discard the fat. But and I see something here. I just don't like because I told you I'm very picky. I don't know what that is, but it's not gonna be in my soup and I need some fat but when it comes to come up when I cook it and it comes when I cool it and the juice comes up, I'll skim all the fat off. So it'll be a really fat low vegetable beef soup, but you know chunks of fat like this are getting discarded. Okay, after I cut these up into chunks, I'm gonna take this and of course, you know, this gets a nice rinse. I've got an onion still hanging out on the side here where I rinse my onions off. Put that to the side. Okay, let's rinse this up. Okay, so I rinsed this meat off very good and as you see it's it rinsed off all the blood and everything. So what I need to put in here is some meat tenderizer. So you want to put a nice generous amount of meat tenderizer on your beef and you want to toss that meat tenderizer all around that beef and make sure every little piece is covered into that meat tenderizer because it's gonna get real tender when we cook it. We don't want tough beef vegetable soup. We want a soft vegetable soup. So I'm just gonna massage this beef a little bit. Yay! They're happy. Hi! Okay, I'm gonna wash up and let's get our pan ready to start cooking. tablespoons of extra virgin olive oil. And I'm getting this nice and hot. That's a lot of meat and inside this I'm gonna add a whole teaspoon, tablespoon, tablespoon guys, not teaspoon, ignore me, tablespoon of chopped garlic. Inside that pan. Wow, look at that. Yeah! And I'm just gonna make sure that's on medium, medium heat. If you didn't have it on medium-high, I told you turn it down to medium heat. You don't want to burn your garlic. You just want to get that all nice and toasty with that. You don't want to cook it until it's burnt, you know just a little bit. So we can transfer our meat. I still got my meat on this strainer on a plate up underneath it. So we're just gonna transfer that meat into this pot. So we're doing a pot. It's gonna be one pot left. Okay, my meat is cooking. Now we got it in this pan before I start. I'm gonna start adding some season. So I'm gonna add some Mrs. Dash. Because guess what? It has to come seasoned. This meat doesn't come seasoned and I have to season it. And then first of all, ooh a big ole bay leaf because this is gonna be a soup. Okay, I got my Mrs. Dash. I need some thyme in my meat. Just a little thyme. I got some paprika going on here. Just a little paprika. Yes. And I've got some pepper. You can use black and white. That's what I'm using. Because I'm using cracked black pepper. So, you know just a couple twists of that and then I'm using white pepper. Got a little white pepper too. And I'm gonna shake up a little of garlic powder. Because fresh garlic and garlic powder is a little bit different to me. Now, remember those chunks of celery? Gonna throw those bad boys inside here. Now, I'm gonna get to stirring all this meat up. Yeah. Oh, look at that. Because we got to get all those flavors in that one big potluck. This meat is going to tenderize. Get all that in there. We're gonna let this cook for a couple hours. Now, hold on. While this is doing this, my bay leaf is in there. You see my bay leaf in there? Okay, while this is doing this and getting that flavor in that meat, we're gonna be adding some more stuff in here. So, let me get this prepared. All right. I'm gonna be talking about why that meat is cooking in its own juices right now. I'm gonna be talking about the beef broth that I'm using. I'm using a low-sodium beef broth. Which I like these in the cans. It's much better. These cans are more close to the beef broth than the other ones to me because this is like real, almost close to the real can of beef. So, I'm gonna be adding three cans of this beef broth into my beef. And we're gonna let this simmer and cook for about 30 to 45 minutes. Okay, so it's its own juices. I'm pouring one can of the beef broth in here. I'm gonna be pouring the second can of beef broth. The third can of beef broth. I need that flavor. And then I'm gonna add a cup of, a can of water. So, I'm gonna fill this can up with water and I'm gonna add water to this can. And a can of water. And I am gonna let this simmer. I got it on a medium-high now and I'm gonna put a lid on that. And I'm gonna let that simmer. And I'm like gonna put the top on there really good because I'm kind of like trying to pressure cook it. So, I'm gonna let this steam up really good and cook. In the meantime, let's get the rest of our vegetables together. Okay, while that's still simmering, I'm gonna add some of those onions into the pot. Okay, and some of them I save. So, just use half of the onions that you put into and then the other ones you save. Okay, so I've got a can of regular cut green beans and I have actually rinsed off the cans. And I'm going to dry the cans. I'm gonna open these and I'm gonna put them into the strainer here, straining out any liquid. Okay, in another strainer, I'm straining my corn into a bowl at the bottom because you can save this juice here to make sure if you ever run out of liquid in your pot, you can use a little of this juice because this has got flavor. And I'm gonna strain, I got two cans of cold corn or corn, which is delicious. And then the green beans, I also got two cans of green beans. This might not be enough vegetables. So use three cans of each, corn and green beans. But I'm straining this and I'm gonna put this in a big pot. I've got my green beans that I got from a can and I got my corn from a can and I strained both of these and I'm gonna mix all this up. Look, I got a lot of corn here, don't I? I'm mixing up. So I got three cans of green beans, two cans of corn because that's whole kernel sweet corn. You can do it frozen or you can do it canned. And canned, they warm up anyway, and you cook that for a period of time. So it's still the same. I'm just going to mix these up. So now these are mixed. I've got my carrots, my celery, my potatoes, and let's get our other vegetable. Now I'm using some diced tomatoes. So I'm just gonna... Like I said, you can do all this stuff. This is a quick easy way for me. But you can do, you can use all fresh vegetables if you want, which I do. But this is just a quick, you know, some days you just you know, want to make a dish and you don't want to take a lot of time in the kitchen. Which, no telling what type of time I take. It's always a long time in the kitchen. And I'm gonna strain this. And you can use one or two cans. I think I'm gonna be using one. I like tomatoes. I might use two, but use one can. Okay, it has been about 30 minutes since this is cooked and it's cooked down a little bit. Now I'm gonna, I want this broth here, but these vegetables that was just to soften these vegetables up to make these Okay, this has been cooking for about 30 minutes on a low medium, low medium. And these vegetables, you remember the big chunks of celery that I put in there? I want to discard this celery. Now it's time to dump this out. Strain this, but I'm gonna leave the juice. So I got a big silver bowl with the strainer inside of it. And I am just gonna come over here and I'm gonna pour all this meat and all of this into the strainer. Which I'm gonna be using this juice again. I still got some meat in here and that's a great thing. Okay, I'm gonna add that celery with those celery leaves back into the pot. You still have the little meat in this pot and that's what we want. Great. We're gonna add the rest of those great chopped onions that we had in there. I still got my meat over here. We're gonna add back into that bay leaf that was already in that meat. We're gonna get these chopped up and make sure all this gets nice and we're cooking that. We're gonna put everything back in this pan. And look here, guys. Because that was cooking for 30 minutes, we're gonna add all of our carrots in there. Now we are actually fixing up the soup. 1-4 teaspoon of chopped garlic in there. And I'm stirring all these vegetables and I want them to get okay. I'm gonna turn this up a little bit Then I am going to add back, because I need this, that beef that still was cooking. Look at that, yeah. Now, what you could do, I'm always doing everything the hard way, what you could do is you could take that celery that we mixed up when we first did it and those onions and you could like put those, I just wanted a flavor in there. So you could put those in like a cheesecloth, wrap those up and then put those in there and you could just discard that without touching anything. But I'm starting this all over and I'm going to add more beef broth to this. So these vegetables that I put in here now are going to take the longest to soften up. So I am going to cook these down, adding back in all this beef broth. Look at that. Oh, that's great. And we're going to simmer this down. We're going to add two more cans of the beef broth. Like I said, when you first start off, you're going to use three maybe, and then maybe three to four more cans at the end because you do want this to be very brothy. And we're going to be adding more stuff to it. As we go on, we're going to be adding more vegetables, but since carrots are raw and they take so long and celery takes so long and onions take so long to cook down, we're going to cook these for another 25 minutes, then we're going to start adding in more beef broth and more of our vegetables. I'm adding a teaspoon of beef base in here. It's like a bouillon cube. I can't say that good. And this is what this is. And it's so great. And it gives more of the beef flavor to your dish. And I'm going to be adding two more cans. I'm greedy, so I need every little thing to go in this pot. I don't need to leave anything out. You see those people sometimes on those cook shows and they don't scrape the pan good. And you're like, look at all that stuff they left in there. That's the flavor. Okay, so I'm adding another can, two more cans of beef broth. And this is low sodium beef broth again. Put those to the side. This is what I'm looking for. And that bouillon, it's not a bouillon cube. I can't really say it that good. I have speech problems. But it's better than bouillon and it's roasted beef base and it's good. And you can find this in your regular supermarket, on the shelf. It's with all the bouillon cubes, the beef broth, the chicken broth and all that. This is some good stuff. Refrigerate this when you do open it. Okay, I'm adding some more cracked black pepper. I don't add a lot of black pepper because it's cracked and I only do a couple turns. I'm adding that and I'm going to just let this simmer and get these vegetables in. I'll start putting my other vegetables in here and it's going to be, you know, the beef needs to be really tender. And there you go. It's going to be good. And these are the size of celeries that I was telling you and, you know, those vegetables with those onions. See, I like those type size onions, but, you know, with the beef, it's going to be really good. Okay, so I'm going to add in my tomatoes, those peeled tomatoes that I added in. And I'm going to mix these tomatoes up. That's been cooking for about 20-25 minutes. And then I'm going to start adding in some potatoes in here. Mmm, that is coming together. I got a lot of corn and green beans. I'm not going to add all of these because I don't know if it's going to take all, but I'm going to add some of the corn and the green beans with the tomatoes. There we go. And we're going to stir this all up and we're going to let this simmer and cook. Again, I'm going to add another can of beef broth. We're going to give it another 25 minutes. Now, I had this on simmer. Now I'm going to turn this back up to a medium high, adding one more can of beef broth. Or you can add two or three more cans, it depends on how low that your beef broth got. Okay, look at that onion on the side of there. So, this is the beef vegetable soup. It's got chunks of beef, it's got all that good stuff in there. And we're going to let this rip and cook down again. And don't forget that bay leaf is still there. Okay, so there we go. Okay, now I stir this up. Now, when I drain those tomatoes, I drain them in another bowl and then drain the tomatoes. Put the tomatoes in there. The rest of the tomato juice that was in those tomatoes, you want to go ahead and also put this inside of your dish also. I've already put it in there and I should have showed you why I did not just forgot to put that in there. So, just go ahead and put the rest of that tomato juice that you drained those tomatoes in, you want to put that inside here too. And you want to cook this for another 25 minutes. Okay, and we've been cooking all the vegetables and all the soup and the beef. Just kind of break it apart and it's tender. And there it is. There's the beef vegetable soup. And it's got everything. I like beef. Don't you hate when you get that beef vegetable soup and it's got more vegetables than it does beef? Well, I want it even even. So, I've got plenty of beef and plenty of vegetables. And this is done. So, let's plate this up. Okay, we've got our soup over here. And I've put it up underneath the hot pad thing so it can cool off. And it's just now cooling off or it's trying to cool off. It's still real hot. But right now we're going to be talking about different crackers. I like saltine crackers to go with my soup. You know, regular old saltine crackers. You know, just regular old saltine. Some people like club crackers. And some people like Ritz crackers. You can use any type of crackers you want. If you like crackers. Or you can get a crusty piece of bread and you can eat with that. Or you can get, you know, multi-grain crackers. There's all different types of crackers you can use. With vegetable soup, nothing can go wrong. Me, myself, I love regular old saltine crackers. But you can use any crackers you want. And we're just going over a little bit over the crackers. To see what kind of crackers you might like in your beef vegetable soup. I want to let you all guys know that beef vegetable soup is a great, great dish. It's nice for cold nights. You know, cozy nights. You know, getting into the fall. Going into the winter. Or being in the winter. But, I want to remind you. After you cook your vegetables and get them done. Taste your broth. Taste your food. You know, get a little spoon. Put it in a little bowl. Taste it and see if it tastes good to you. If you need more beef broth. Put more beef broth in it. Give it more flavor. Use those bouillon cubes that I showed you earlier. Put it in there. Give it more beef flavor. Let's plate this up and see what it is. Okay, I'm going to get me out a couple of good old saltine crackers here. And I got my nice, good bowl. My soup bowl. Here's my soup over here. Here's my little spout that I got. Oh, it's still hot. Stir this up. Make sure you get all this. It is going to be delicious. Look, I'm getting everything in here. I'm getting a little bit of beef. But you know what I don't like? Make sure you discard your bay leaf. You want to make sure you discard the bay leaf out of there. Get you some juice. Your beef vegetable soup. Maybe not too much juice, but just enough. Oh, there we go. Put this right back on my plate. Okay guys, here it is. Beef vegetable soup. These are the vegetables of my choice. But you can use any vegetables that you like of your choice. I plated this up, ready to go. I got me some saltine crackers. You can get any crackers you want. Hey, please like, share, and subscribe to my YouTube channel. And let's make many more of these home warming dishes. Come back next time when we can make another dish that you'll love just like you love this. Bye!