I'm a soup fan. Love me some soup. But I only like good soup...ain't nobody got time for a bad bowl of soup unless you got it free with your haircut. One of my faves is vegetable beef. So simple, yet a one pot wonder of deliciousness. Here's how I make mine.
What you need
3 lb Grass fed chuck roast, bone in
Garlic salt, pepper and Penzey's Sandwich Sprinkle
8 C. water
5 cloves garlic, sliced
1 large yellow onion, sliced in quarters
1 yellow squash cut in coins
2 zucchini squash, cut in coins and then halved
1 parsnip, chopped
2 ribs celerey, sliced
2 carrots, diced
1 C fresh or frozen peas
3-4 small red potatoes, cut in halves or quarters
1 can diced tomatoes
6 green onions
1/2 cup chopped parsley
1/2-1 t. thyme
1 t paprika
salt and pepper to taste (I usually add 1-2 extra teaspoons of kosher salt but taste as you go)
How you do it:
Heavily season one side of a 3lb bone in chuck roast with garlic salt and pepper. Sear in hot pan on medium high for about 2-3 minutes. While one side is searing, season the other side generously with Penzey's Sandwich Sprinkle. (If you don't have that, just use garlic salt and pepper again, but order some because you will LOVE it.) Sear for about 2-3 minutes until browned and crust has formed. Add 8 cups water and turn heat to low. Add 5 cloves sliced garlic and one sliced yellow onion and simmer on low for 4-5 hours. This helps develop a deeper broth flavor. When done, strain broth in a colander to separate bones and meat from broth. Return strained broth back to pot. Pick meat off bones and add to pot.
3 lb Grass fed chuck roast, bone in
Garlic salt, pepper and Penzey's Sandwich Sprinkle
8 C. water
5 cloves garlic, sliced
1 large yellow onion, sliced in quarters
1 yellow squash cut in coins
2 zucchini squash, cut in coins and then halved
1 parsnip, chopped
2 ribs celerey, sliced
2 carrots, diced
1 C fresh or frozen peas
3-4 small red potatoes, cut in halves or quarters
1 can diced tomatoes
6 green onions
1/2 cup chopped parsley
1/2-1 t. thyme
1 t paprika
salt and pepper to taste (I usually add 1-2 extra teaspoons of kosher salt but taste as you go)
How you do it:
Heavily season one side of a 3lb bone in chuck roast with garlic salt and pepper. Sear in hot pan on medium high for about 2-3 minutes. While one side is searing, season the other side generously with Penzey's Sandwich Sprinkle. (If you don't have that, just use garlic salt and pepper again, but order some because you will LOVE it.) Sear for about 2-3 minutes until browned and crust has formed. Add 8 cups water and turn heat to low. Add 5 cloves sliced garlic and one sliced yellow onion and simmer on low for 4-5 hours. This helps develop a deeper broth flavor. When done, strain broth in a colander to separate bones and meat from broth. Return strained broth back to pot. Pick meat off bones and add to pot.
Add yellow squash, zucchini, parsnip, celery, carrots, peas, red potatoes, green onions, parsley, diced tomatoes, thyme and salt and pepper to taste. Let simmer 30 more minutes until vegetables are done. Adjust seasonings if need be and enjoy! As always, it will be even better the next day. Also feel free to add or subtract vegetables to your liking. I say the more the merrier.
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