Vegetable Beef Soup

Vegetable Beef Soup

Miz Helen's Kitchen

1 1/2 to 2 pounds of Chuck cut into Stew Meat

4 cups pearl onions whole

4 cloves garlic chopped fine

2 tablespoons Extra Virgin Olive Oil

4 stalks celery chopped

6 small to medium red new potatoes skin on quartered

4 medium size carrots scrubbed and chopped

3 cups okra chopped

2 cups whole kernel corn

2 cups tomatoes skinned chopped with juice

1 tablespoon salt

2 teaspoons pepper

1 bay leaf

1 1/2 teaspoons oregano

2 Tablespoons dried parsley

2 teaspoons dried thyme leaves

2 sprigs of fresh rosemary or 3 teaspoons dried rosemary

2 1/2 cups beef broth

1 cup tomato paste

3 to 4 cups of water or enough water to cover the meat and vegetables

In a heavy Dutch Oven, heat the Extra Virgin Olive Oil and caramelize the onions and garlic.

Generously salt and pepper the beef then add it to the onions and garlic slightly brown the beef.

Add the celery, potatoes, carrots, okra, corn and tomatoes. Stir all the meat and vegetables well.

Add all the seasons and mix well.

Add the tomato paste, broth and water and mix well.

Cook on medium heat until the meat and vegetables are cooked through, then add the okra and corn.

Simmer for 45 minutes to an hour.

Of course the longer this simmers the better it gets.

If there are any left overs, we love a vegetable beef pot pie or the soup freezes really well.