Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, john’s vegetable beef soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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John’s Vegetable Beef Soup is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. John’s Vegetable Beef Soup is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have john’s vegetable beef soup using 23 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make John’s Vegetable Beef Soup:
- Get 1 lb hamburger meat or stewed meat
- Get 3-4 medium potatoes diced
- Take 1 soup bone
- Get 4-5 carrots diced
- Take 2-3 stalks celery diced
- Prepare 1 diced sweet onion
- Prepare 1 large head diced garlic
- Make ready 1 diced jalapeño
- Make ready 1 (14.5 oz) can stewed tomatoes
- Take 1 (15 oz) can corn
- Make ready 1 (32 oz) beef broth
- Make ready 4 cups water
- Prepare 1⁄2 tsp salt
- Prepare 1⁄2 tsp pepper
- Take 1⁄2 tsp cumin
- Get 1⁄2 tsp coriander
- Make ready 1⁄2 tsp all spice
- Prepare 1-3 tbsp worcestershire sauce
- Prepare 1-3 tbsp soy sauce
- Make ready 1 cup v-8 juice
- Make ready 2 bay leaves
- Make ready olive oil
- Prepare Optional 1⁄4 to 1⁄2 fresh cabbage
Bring to a boil, then cut heat down to medium. Add one tablespoon of oil to skillet and sauté the onions, carrots, celery and garlic for five minutes over medium heat. Add thyme, steak seasoning and bay leaf. Deglaze the pan by adding the canned tomatoes (with the juice) using a wooden spoon to remove any stuck-on proteins.
Instructions to make John’s Vegetable Beef Soup:
- Sauté in a large pot the onions, garlic and jalapeños in the olive oil on medium high heat.
- Add meat, worchestershire sauce, soy sauce, and cook till meat is browned.
- Add all other ingredients and stir well to mix. Bring to a boil, then cut heat down to medium. Cook till potatoes & carrots are soft 20 to 30 minutes. Turn to simmer till ready to serve. Enjoy!
Add thyme, steak seasoning and bay leaf. Deglaze the pan by adding the canned tomatoes (with the juice) using a wooden spoon to remove any stuck-on proteins. Cook five minutes on high, and add to the meat in the stockpot. Cooked this a couple days after Chef John posted the recipe, and it was my favorite beef barley soup ever. I did add an extra couple cups of stock to make it more soupy than stew, but otherwise I followed the recipe to a T.
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