Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, john’s vegetable beef soup. It is one of my favorites. For mine, I will 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 well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. John’s Vegetable Beef Soup is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook 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:
- Prepare 1 lb hamburger meat or stewed meat
- Take 3-4 medium potatoes diced
- Prepare 1 soup bone
- Prepare 4-5 carrots diced
- Prepare 2-3 stalks celery diced
- Prepare 1 diced sweet onion
- Prepare 1 large head diced garlic
- Take 1 diced jalapeño
- Prepare 1 (14.5 oz) can stewed tomatoes
- Make ready 1 (15 oz) can corn
- Prepare 1 (32 oz) beef broth
- Make ready 4 cups water
- Take 1⁄2 tsp salt
- Take 1⁄2 tsp pepper
- Make ready 1⁄2 tsp cumin
- Make ready 1⁄2 tsp coriander
- Make ready 1⁄2 tsp all spice
- Take 1-3 tbsp worcestershire sauce
- Take 1-3 tbsp soy sauce
- Get 1 cup v-8 juice
- Prepare 2 bay leaves
- Prepare olive oil
- 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:
- 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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