MomMom’s Vegetable Beef

This is a recipe from the Shorebird’s MomMom. This hearty beef soup is loaded with vegetables and is a great recipe for a dreary Sunday afternoon, when you can leave the beef simmering to perfection for hours, and then eat the leftovers for the rest of the week ahead. The below ingredients with a pound of meat make at least 6 hearty servings. It’s a great recipe to add other small amounts of leftover vegetables to so they don’t go to waste.

Ingredients

• A piece of meat with bone, small chuck, short rib or arm roast
• Half a small head of cabbage, chopped
• 2 red skin potatoes, chopped
• Stalk of celery, chopped
• 1 medium onion, chopped
• 1 big can (29 oz) whole tomatoes
• 1 small turnip, chopped
• 2 packages of frozen soup vegetables (ideally including okra, potatoes, carrots)
• One box, macaroni elbows

Directions

1. Put beef on first, come to boil for at least 20 to 30 minutes (but the meat gets more and more tender, and the broth more flavorful, the longer you do it. I like to cover and simmer for 3 hours) with enough water to completely cover. With longer cooking times, a fair amount of fat will render to the top of the soup, and I’ll skim at least some of it off.
2. Two hours before you’re ready to serve: Add tomatoes, cabbage, onion, celery, potatoes, turnip. Cook for one hour on simmer, until tomato starts to break down.
3. One hour before you’re ready to serve: Add frozen vegetables, cook for another hour.
4. Thirty minutes before you’re ready to serve: You can add macaroni elbows for the last half hour of cooking directly in the soup, or you can cook them separately. Although it uses an extra pot, we like to cook them separately and add to our individual bowls because they become very soggy and bloated if you’re saving the soup for leftovers. If you’re planning to eat it all that day, it’s easier to add the elbows to the soup.
5. Season with salt, pepper and sugar.

• ← Eastern Shore Chicken and Dumplings
• Kale and Bean Soup →