Nancy was under the weather and when she’s not up to snuff, she wants soup. I decided to make her some vegetable beef soup, but with a little variation. Instead of stew beef or chuck, I used ribeye steaks as the beef part.
I’m not sure why stew beef is the universal choice for meat in vegetable beef soup. Maybe because it’s cheap. But it is always tough and chewy and has very little flavor.
I had two, thinly sliced ribeye steaks in the freezer and they were well marbled, so I cut them in small pieces and made a pot of killer soup. The ribeye was tender and delicious, and the fat added tons of flavor.
There are millions of recipes for vegetable beef soup and it’s hard to go wrong, but here is how (more or less) I made mine.
I started with 2 stalks of finely chopped celery, 2 cloves minced garlic and 1 small, diced onion. Sautee in a bit of olive oil for 5 minutes, then add 8 to 12 oz. of chopped ribeye steak, 1 carton of beef broth, 1 package of frozen of mixed vegetables, 2 diced potatoes, 1 can diced tomatoes, 1 cup tomato juice, and salt and pepper. Bring to a boil and simmer for a half hour and dig in. And it’s better the next day.
Ribeye Vegetable Soup
8 to 12 oz. ribeye steak
2 t olive oil
1 ctn. beef broth
2 cloves garlic
2 stalks celery
1 small onion
1 can diced tomatoes
1 C tomato juice
2 Yukon potatoes
1 pk. frozen mixed vegetables
