John’s Vegetable Beef Soup

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, john’s vegetable beef soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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John’s Vegetable Beef Soup is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. John’s Vegetable Beef Soup is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have john’s vegetable beef soup using 23 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make John’s Vegetable Beef Soup:
  1. Take 1 lb hamburger meat or stewed meat
  2. Make ready 3-4 medium potatoes diced
  3. Make ready 1 soup bone
  4. Take 4-5 carrots diced
  5. Take 2-3 stalks celery diced
  6. Prepare 1 diced sweet onion
  7. Get 1 large head diced garlic
  8. Take 1 diced jalapeño
  9. Take 1 (14.5 oz) can stewed tomatoes
  10. Take 1 (15 oz) can corn
  11. Get 1 (32 oz) beef broth
  12. Prepare 4 cups water
  13. Prepare 1⁄2 tsp salt
  14. Get 1⁄2 tsp pepper
  15. Prepare 1⁄2 tsp cumin
  16. Prepare 1⁄2 tsp coriander
  17. Get 1⁄2 tsp all spice
  18. Make ready 1-3 tbsp worcestershire sauce
  19. Prepare 1-3 tbsp soy sauce
  20. Get 1 cup v-8 juice
  21. Prepare 2 bay leaves
  22. Take olive oil
  23. Get 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.

Steps to make John’s Vegetable Beef Soup:
  1. Sauté in a large pot the onions, garlic and jalapeños in the olive oil on medium high heat.
  2. Add meat, worchestershire sauce, soy sauce, and cook till meat is browned.
  3. 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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