I have made Vegetable Beef Soup countless times and I feel confident I have never made it the same way twice. When it comes to Vegetable Beef Soup or Beef Stew, it’s not a matter of what recipe you have, it’s what you have on hand. Whatcha got.
Last week we had a night that was supposed to get down on the 30’s, a perfect night for soup, and I figured Vegetable Beef would hit the spot. I needed meat – didn’t have that on hand, so I rooted around in Food Lion and found a small chuck roast, maybe 3 pounds – perfect for Vegetable Beef Soup. Chuck roast has more flavor by far than the other beef cuts for soups and stews and it’s more tender if you trim it well.
I began by cutting and trimming the roast into bite size pieces, browning them quickly in some olive oil. I removed the meat and put it directly into the crock pot, then sautéed some chopped onions and a clove of garlic, also adding to the slow cooker.
For the vegetables, I had 2 packages of soup vegetables on hand, which included potatoes, peas, beans, carrots, onions, okra and corn and added them to the mix. For the soup part I used a 32-oz.carton of beef broth, 2 cups of tomato juice and then found the magic ingredient in the cabinet– a can of Campbell’s French Onion Soup. I added that plus 2 soup cans of water, some salt and pepper, turned the crock pot to low and went to work. When I came home that evening, the house was permeating with the goodness of Vegetable Beef Soup. It was some of the best I have made, and I believe the French Onion Soup did the trick – rich, flavorful and delicious.
It was really good, but next time I’ll probably change recipes. I might find something even better.
Whatcha Got Vegetable Beef Soup
1 small chuck roast
2 T olive oil
1 C chopped onions
1 clove garlic
2 packages frozen soup vegetables
1 32. Oz. ctn. Beef broth
2 C tomato juice
1 C French Onion Soup
2 cans water
S & P to taste