Sunday, February 13, 2011

Whats For Dinner Next Week: Vegetable Beef Soup

I am so glad you were able to come to the country today. The roads have been so bad we haven't seen to many folks lately. We barely recover from one storm and here comes another wave of ice and snow. I made you a special coffee cake to have with our coffee this morning while we finish up this menu for next week.

Our Feature Recipe 
Vegetable Beef Soup
Vegetable Beef Soup

Menu For The Week

Church Pot Luck
 I Am Taking
Roasted Turkey

Valentines Day
Surprise For Honey
Southwest Quiche
Winter Green Salad With Orange Vinaigrette
Surprise Bundt Cake

From Left Over Turkey
Turkey and Dumplings
Pea's and Carrots
Green Salad
Left Over Surprise Bundt Cake

Feature Recipe
Vegetable Beef Soup
Corn Bread
From Last Years Berry Harvest
Blackberry Cobbler

Left Overs From Wednesday
Vegetable Beef Pie
Green Tossed Salad
Left Over
Blackberry Cobbler

Crab Cakes
Wild Rice
Steamed Broccoli
Spicy Cole Slaw
Cheesy Biscuits
Key Lime Pie

Southwest Chicken Burgers
Baked Sweet Potato Chips
Left Over 
Key Lime Pie

The Feature Recipe
Cook The Pearl Onions Until They Begin To Caramelize
Brown The Stew Meat And Add The Potatoes, Carrots, and Celery
Add The Broth and Seasons and Cook
The Last 30 Minutes Add The Okra and Corn
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.
Print Recipe

I sure am glad that you were able to come have coffee with me today. I am looking forward to seeing you and your friends at Full Plate hurry back now!
Peace and Joy
Miz Helen
This Post Is Linked To:
Menu Plan Monday
Hunk of Meat Monday
Crockpot Wednesday


  1. This soup looks really comforting!Happy Valentines Day!

  2. looking so yum! happy valentine's day!

  3. Nothing is better than vegetable beef soup on a chilly winter day! Thanks for linking up!

  4. Your vegetable soup looks delicious, I'm bookmarking it!

  5. So good.....nothing better than a good vegetable soup on a cold, February day.

  6. You soup was delicious, thanks for sharing the recipe!

  7. has anyone done this soup in the crockpot?

    1. Hi Judy,
      I have never made the soup in the Crockpot, but I am sure you could. I would just follow the recipe up until its time to cook it, then transfer everything to the Crockpot. I would cook it about 3 hours on high or 4 hours on low and that should work. Be sure and let me know if you try it that way. It really is a delicious soup. Thanks for stopping by and have a fantastic week!
      Miz Helen


Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!
Miz Helen