I can already hear my Seester scolding me for this blog entry.
She has warned me over and over, “Do not try to do it all.”
“Sleep when the baby sleeps.”
“Don’t write a single thank you note before the baby is six months old.”
“Don’t worry about calling people back.”
Which is why I can hear her now, reading this blog entry and saying, “And do NOT worry about the blog!”
But I have really been wanting to share this one with y’all. I made the soup before Eleanora was born, thinking I would have plenty of time to blog about it in the two weeks I had until the baby was due. But then that baby came two weeks early!
So these photos have been patiently waiting since early December, and now that Eleanora is napping [actually this blog entry was written over two naps], I’m seizing the opportunity to share the recipe with you. It’s adapted from my Mimi’s recipe, and I will say that it is deeeelicious and it freezes beautifully. You know, in case you have a baby on the way and want to save half of the soup for a later date when you won’t have time to cook. 🙂
Blog readers, I hope you make this soup… mainly because it is REALLY good, but also because I’m going to get a dressing down from my Seester for blogging instead of taking a nap. Make it worth my while! 😉
CAROLYN’S BEEF VEGETABLE SOUP (pdf)
2 T canola oil
2 to 2 1/2 lbs Eye of Round roast, cut into 1/2 inch cubes
2 C onion, chopped
1 C celery, chopped
2 C cabbage, sliced
1 lb carrots, peeled and chopped
1 (15 oz) can diced tomatoes
2 (5.5 oz) cans tomato juice
1 (32 oz) box Swanson’s chicken broth
1 C frozen green beans
1 C frozen lima beans
1 C frozen corn
Salt to taste
Freshly ground black pepper (lots of this)
In a large Dutch oven or stock pot, brown beef in canola oil over high heat until caramelized. Salt lightly and pepper generously. Remove from pan. Add onions and saute over medium heat until soft, adding more oil if needed. Add celery, carrots, and cabbage, cooking until softened. Salt & pepper. Add beef back to the pot, along with tomatoes, tomatoes juice, and chicken broth. Add more freshly ground black pepper. Bring to a boil, then reduce heat to low, cover the pan, and cook for about one hour. Add green beans, lima beans, and corn, along with extra pepper and salt if desired. If extra liquid is needed, add more chicken broth, tomato juice, and/or water. Simmer for about 30 more minutes until all vegetables are tender.
xoxo,
