Good old fashioned vegetable beef soup, shortcut with lean sirloin in a beef and tomato base, with onion, celery, carrots, potatoes, corn and whatever leftover or frozen veggies you have on hand.
Southern Quick Fix Vegetable Beef Soup
Noticing that I had some sirloin tip steak in the freezer and deciding on making up a batch of vegetable beef soup today, sure reminded me of my Grandma.
She passed on a couple years back at the ripe age of 97 and boy she sure was a great cook. When I think of vegetable beef soup I think of her and how every time she'd cook up a batch she'd always say "you just can't find a good soup bone anymore." I remembered as a young gal not at all interested in cooking at the time, I thought, "you can buy bones at the grocery??" but I always just smiled.
She had not had an easy life, raising a slew of boys as a single working mother back in those days, but she was a sweetheart who was loved by many, all of whom called her affectionately, Miss Mac. As an adult, I was always honored to just sit with her and listen to her stories, whether it was over a simple cup of coffee, as much as I did when she had cooked a meal for the whole family.
She's right though ... you really can't hardly find a good soup bone anywhere these days.
Grandma Mac never had any recipes written down and I sure wish she had, because she had a killer chicken spaghetti - a homemade version made from a hen, and not the kind of cheesy chicken spaghetti most folks think about - a recipe I have done my best to replicate. Well, close as I could anyways. Anyway, this soup isn't quite Grandma Mac's exact recipe either, but it is close enough to bring back some mighty fond memories of her.
I wrote this for sirloin for a quicker cook time, but when I have time, I love to substitute a braising roast or stew meat instead, adding in those beef bones for that slow simmer. Just allow for a longer cooking time before adding in your potatoes and/or vegetables. If you want to let the soup low simmer for awhile, wait to add the potatoes until about 20 minutes before serving.
For an added layer of flavor, roast off the beef bones first. Preheat oven to 400 degrees F. Toss the bones in oil and roast, turning about every 15 minutes, for about 40 to 45 minutes or until nicely browned. Take care not to burn the bones as they will make the stock bitter. Remove, transfer the bones and any drippings to the soup pot.
Here's how to make one of my homemade vegetable beef soup - it's one of my favorite soups.
For more of my favorite soup recipes, visit my page on Pinterest!
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