Vegetable Beef Soup is a full flavored soup that just warms you up on those cool days. It’s hardy, brothy and just makes your lunch or dinner a pleasure. Our version is cooked in a crock pot and gives you plenty of veggies as well as tender beef. A tremendous amount of taste with Mama’s Grill’n Rub gives this soup a wonderful aromatic flavor without all the salt. Add in a fragrant Bouquet Garni and soups on… The average Vegetable Beef soup starts out at 650 mg of sodium and quickly grows to well over one thousand if you get it in a can. Salt soup anyone !!! Our Home Style Soup is 173 mg’s of sodium with a rich taste of the beef and veggies. No matter what the weather is you will enjoy the rich broth and the hardy vegetables that make this soup a welcome home sign on your front door…
Recipes Designed To Help Lower Your Sodium For Life
A Heart Healthy Life Style
Rinse Beef under cool water then pat dry with a paper towel. Cut beef into small pieces trimming off all excess fat.
Chop Onion, Garlic into slices, Cut Carrots into 1” rounds, Celery into ½” pieces, Zucchini into ½” rounds and Potatoes into 1” pieces.
Cut Italian peppers into ½” rounds or Red bell pepper into 1” pieces.
Place a skillet on the stove and pour in Extra Virgin Olive Oil. Heat to medium. Place onions in skillet add No-salt seasoning and saute for 3 minutes. Add beef, sprinkle with Grill’n Rub and saute until browned, about 3 minutes. Place cooked onions & beef into crock pot.
In the same skillet add Veggies: Celery, Carrots, Italian Pepper, Zucchini. Squirt with olive oil spray and sprinkle with no salt seasoning. Using a spatula scrape the bottom of the skillet and loosen up all of the Yummies and mix in to the veggies while cooking.
Yummies are what is created by cooking meat in a hot skillet.
They are on the bottom of the skillet and add a tremendous amount of flavor to your dish
Cook veggies for 2 minutes. (just long enough to incorporate the flavors left in the pan from the beef). Place Veggies into the crock pot.
Add: Potatoes, Water, Diced Tomatoes, Red Wine, Bay Leaves, Bouquet Garni, place the lid on and turn the Crock Pot on to high.
Let the Crock pot / Slow Cooker Cook for 6 to 7 hours
Note: Your can also cook on low for 10 to12 hours. (Cooking time should fit to your individual schedule)
Remove lid. Add Apple Cider Vinegar then cook for 1 hour more.
Serve & Enjoy
You can also make this great soup in a large pot on the stove.
Using the same directions, place it all into a pot, cover with a lid and cook for 2 hours on low.
You will have a wonderful soup for dinner…
- pound Beef Chuck Steak
- TbspMama’s Grill’n Rub
- TbspExtra Virgin Olive Oil
- squirt Olive Oil Spray
- medOnion – chopped
- cloves Garlic – chopped
- medItalian Pepper or ½ Red Bell Pepper
- large Zucchini – cut into ½” rounds
- medCarrots – cut into ½” rounds
- stalks Celery Ribs – cut into ½” pieces
- medRusset Potatoes - 1” pieces
- 28 oz can Diced Tomatoes - no salt added
- cups Water
- cup Red Wine
- tsp No-Salt Seasoning (Kirkland)
- tsp Bouquet Garni-(Penzeys)
- small Bay Leaves - Whole
- tsp Sea Salt
- tsp Ground Black Pepper
- TbspApple Cider Vinegar
Mama Carol’s Grill’n Rub
1 Teaspoon each of:
Thyme, Cayenne Pepper, Black Pepper, Cumin,
Smoked Paprika, Granulated Garlic, Granulated Onion, Chili Powder, Brown Sugar, Dry Mustard, No-Salt Seasoning (Kirkland)
Mix all ingredients in a bowl to blend. You can also use a coffee / spice grinder to make a better balanced rub. Sprinkle on all of your favorite Grill’n recipes… and store the rest for next time.