As soon as the first fall cool front hits the ranch, I’m immediately craving beef veggie soup. All those warm, rich flavors meld together into a big mouthful of Fall, the most beautiful and temperate season of year here in southern Oklahoma.
Our family’s favorite NNBeef soup recipe is rich in flavor, full of texture and nourishment, and makes perfect use of whatever bits of leftover NNB roast you’ve stashed away in your freezer.
This is a great recipe to make ahead over the weekend and have all ready for that inevitable way-too-busy-to-cook night. Like most hearty soups and stews, it gets even better hanging out in the fridge a couple of days!
Comfort food at its best, I’m serving you up an easy go-to for a delicious and soul-satisfying meal!
Ready to serve up a steaming bowl right now? Then let’s get to it!
NNBeef Veggie Soup
2 qts. NNBeef bone broth or strong stock
3 T tomato paste
1 T Bragg’s aminos, coconut aminos or soy sauce
2 teas. Worcestershire sauce
1 T apple cider vinegar
1 medium onion, chopped
1 C sliced celery
2 C diced potatoes, skin on
1 C diced carrots
1 C sliced green beans, fresh or frozen
1/2 C organic corn kernels, fresh or frozen
1/4 C uncooked barley, if you have it on hand
(optional, but so good: half dollar sized parmesan cheese rind)
1 1/2 C +/- diced, cooked roast beef or cross-cut shank meat*
1 teas. dried basil
1 teas. dried thyme
2 C finely chopped spinach, chard, kale or beet greeens
Salt & papper to taste
Bring 1st 5 ingredients to a boil in a large stockpot. Reduce heat to low and add veggies, barley and optional cheese rind. Simmer for 45 minutes, covered. Add leftover diced roast beef, cover and simmer 30 more minutes. Add herbs and greens, and season to taste with salt and pepper, simmering 5 more minutes. Remove the cheese rind before serving. Makes 6 delicious dinner servings.
*If using uncooked beef, partially freeze roast or stew meat, then cut it into 1” cubes, about 2 cups. Add at the beginning with the veggies and simmer 2 hours
