The following Vegetable Beef Soup recipe has been served for three generations in my family. It began with my maternal Grandmother. Then my mom, who is the Queen of Cooking, added a few more ingredients to make it a bit heartier. It has since been passed to me and I have incorporated even more ingredients. So, over the course of 40 years it has gone from ordinary Vegetable Soup, to what I now refer to as "Everything But The Kitchen Sink Vegetable Beef Soup!"
While there are quite a few ingredients, this soup is relatively easy to make. At best estimate, it costs about $12.00 to make a huge stockpot full of this yummy goodness. Our family consists of three and this recipe yields about 12 servings.
I like to store four to six servings in individual containers and place them in the freezer for later use. It only takes a few hours for the soup to thaw, making this a great item to take to the office for a tasty and healthy lunch. Just reheat in the microwave for two to three minutes and serve with Saltine crackers or a slice of homemade cornbread.
EVERTHING BUT THE KITCHEN SINK VEGETABLE BEEF SOUP
Prep Time: 30 minutes
Cook Time: 3-4 hours
2 Tablespoons Extra Virgin Olive Oil
1 pound Sirloin Steak, cut into 1-inch cubes
1 small Yellow Onion, chopped
2-3 cloves Garlic, chopped
2 whole Bay Leaves
1 (46-ounce) can Tomato Juice
1/2 head green Cabbage, chopped
3 stalks Celery, sliced
2 medium Carrots, sliced
3 medium Potatoes, cut into 1-inch cubes
1 (15-ounce) can Corn, drained
1 (15-ounce) can Peas, drained
1 (15-ounce) can Green Beans, drained
1 (15-ounce) can diced Tomatoes
1 cup quick-cook Barley
Salt and Pepper to taste
Add Olive Oil to large stockpot. Set heat to medium and allow oil to heat for one minute.
Add Sirloin cubes to oil and cook thoroughly; about 4-5 minutes.
Add Onion and Garlic to meat. Saute until translucent, about 2 minutes.
Add Bay Leaves and heat for 1 minute.
Add cabbage, celery, carrots, potatoes, corn, peas, green beans and tomatoes.
Add Tomato Juice.
Bring ingredients to a boil. Lower heat to medium-low, cover and simmer for 3 hours; stir occasionally.
Add Barley, stir well and simmer for 30 minutes.
Remove bay leaves from soup and discard.
Transfer to soup bowls and serve immediately.