Have you ever loved a family soup recipe so much that you sometimes dream of eating it and wake up craving it? Yep, me too. ‘Momma’ vegetable beef soup is as just as much a beloved tradition in my life as it is a hearty, hit-the-right-spot meal.
I call it ‘Momma’ soup for all of the right reasons:
- My own mom makes it all the time.
- Everyone else’s mom I know also makes it all the time.
- Everyone I know who grows up eating this soup creates their own signature version that ends up becoming someone else’s ‘Momma’ soup.
- Each bowl is an internal hug that warms your bones and settles your soul.
- It keeps really well in the fridge or freezer, so it’s a great way to get your weekly veggie intake by only cooking one time. Yay!!
- And, I just really, really, really like to say ‘Momma’ soup…yep.
The Making of ‘Momma’ Vegetable Beef Soup
I like to make a half-day event out of preparing this classic vegetable soup. There are only about 20 minutes of actual hands-on prep time. The rest of the time, I get to soak up the amazing smells floating up out of the pot. It’s nostalgic, and it’s nutritious, and its spirit-soothing. And I honestly can’t ever get enough of it…
You start the soup by pouring 2 pounds of chopped beef steak or roast, one large chopped onion, and dried parsley into a 7-quart cast iron Dutch oven.
Then, cover the mixture with 5 quarts of filtered water. Let cook over medium-high heat for 2 hours, or until the beef cubes are super-tender. (If you want, brown the beef first. I used to, but I found that it didn’t change the taste or texture of the beef. So, I now just skip the extra step.)
When the broth and beef cubes are ready, add 1/2 head of cabbage and your choice of about 4 cups of chopped fresh or frozen veggies. I usually use potatoes, corn, turnips, green beans, and carrots in my ‘Momma’ vegetable beef soup.
Then, stir in two 15-ounce cans of GF tomato sauce. If you want to heat things up a bit, add one 10-ounce can of diced tomatoes and green chiles to really help your vegetable beef soup stand out from everybody else’s. Finally, add some or all of the other quart of filtered water, if necessary, to bring the liquid level to almost the top of the Dutch oven. Add SP&C to taste throughout the cooking process, if desired.
Cook for another 60 to 90 minutes over medium-high heat, or until all of the vegetables are tender and the cabbage is wilted.
Enjoy a bowl while gazing at a thinker frog, optional…
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- 2 pounds beef steak or roast, cut into 1-inch cubes
- 1 large onion, chopped
- 1 tablespoon dried parsley flakes
- 5 to 6 quarts filtered water
- ½ head cabbage, shredded or chopped
- 1 large russet potato, chopped
- 1 large turnip, peeled and chopped
- 1 celery stalk, finely chopped
- ½ green bell pepper, seeded and chopped
- 2 cups fresh or frozen corn, green beans, carrots or other mixed vegetables
- 2 15-ounce cans GF tomato sauce
- 1 10-ounce Rotel tomatoes and green chilies
- SP&C to taste
- Bring cubed beef steak or roast, chopped onion, parsley flakes and 5 quarts filtered water to a boil in a large Dutch oven or stockpot over medium-high heat.
- Boil for 1½ to 2 hours, or until beef is super-tender.
- Add the rest of the vegetables, the tomato sauce, and the Rotel tomatoes to the pot. Add additional quart of water, if necessary, to fill the pot. Add SP&C to taste, as necessary.
- Continue to boil for 60 to 90 minutes, or until the cabbage is wilted and all of the veggies are tender.