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Vegetable Soup with Beef

  1. Tools needed.
    1. 4-quart saucepan
    2. 5-quart saucepan
    3. potato peeler
    4. paring knife
    5. cutting board
    6. measuring spoons
    7. wooden spoon
    8. big ladle
    9. colander

  2. Ingredients
    1. Daikon radish, perhaps a pound or two
    2. Three large parsnips
    3. Three purple top turnips
    4. Three rutabagas
    5. Three bay leaves
    6. 3/8 of a teaspoon of chili powder
    7. Half a pound of carrots
    8. Four stalks of celery, the greener the better
    9. Two or three tablespoons of olive oil
    10. Beef, at least 2.5 pounds, cut up
    11. 1/2 pound of fresh green beans
    12. One pound of champignons (white button mushrooms).

  3. Preparations, vegetables.
    1. Have ready a 4-quart saucepan.
    2. Clean the rutabagas, parsnips, carrots, Daikon radish, and turnips. Peel as desired.
    3. Cut these vegetables into large coins or half coins.
    4. Rinse green beans. Cut off ends. French cut the rest.
    5. Clean the celery and cut up into small arcs.
    6. Clean the mushrooms carefully. Slice and re-slice until bite-sized or a little smaller.
    7. Place all these vegetables in the saucepan.
    8. Add at least 3 cups of water. Place saucepan on burner; bring to boil.
    9. Continue to boil until all vegetables are barely cooked. Stir occasionally.
    10. Turn off heat.

  4. Preparations, meat
    1. Have ready the 5-quart saucepan
    2. Either buy the beef finely cubed, or cut it yourself.
    3. Warm up the saucepan. Apply PAM. Add olive oil, and chili pepper.
    4. Cook the chili powder for a few minutes.
    5. Add meat cubes. Sear all sides.
    6. Lower heat; cook until the meat is just barely done.
    7. Ladle the vegetable mix into the cooked beef.
    8. Add bay leaves.
    9. Mix well.
    10. Return to boil, then lower heat. Cover, then continue to cook on lowest boil for perhaps 15 minutes.
    11. Serve with corn muffins or corn fritters.