Favorite Family Recipes

Vegetable Beef Soup

Who Doesn' tLove Comfort Food in Fall

Who doesn’t love comfort food in fall…Rhetorical question right, just think from the smells of pumpkin spice in the air to all the flavors that remind us long summer nights are almost in the past and the holiday season is quickly arriving. There is no better time than now to prepare for cooler weather, cinnamon pinecones and brooms and as always, the delightful smell of food in the oven! We may be a tad early in the months of September but who says we can’t prepare early eat some now and save some for later?! I say let’s do it! What better way to get in the spirit then to start with home cooked soup? Vegetable Beef soup to be exact. Make ahead in the crock pot or on demand follow our recipe or make it your own, we hope you enjoy some comfort and nutrition!

Ingredients

2 tablespoons olive oil

1 ½ pounds sirloin steak or beef stew meat, cut them into cubes

1 large onion, chopped

3 cloves garlic, minced

1 cup diced carrots

1 cup diced celery

1 pound potatoes cut how you like (cube, chunks, and with or without skin)

8 cups beef stock (to cut sodium you can also try bone broth or low sodium)

2 bay leaves

1 can diced tomatoes (with juice)

1 tablespoon Worcestershire sauce

1 tablespoon Italian seasoning

1 teaspoon salt

½ teaspoon black pepper

Directions

1. In a large pot heat 1 tablespoon of the oil over medium-high heat. Add half the steak and cook, stir frequently to ensure the meat does not burn, cook just until brown. Remove the steak once browned. Then repeat with the remaining steak.

2. Reduce the heat to medium-low and add the remaining tablespoon of oil to the pot. Add the onion and cook, stirring to make sure the onion does not crisp and fry. Add the garlic, carrots, celery, and potatoes, and continue cooking for approximately another 3-4 minutes.

3. Once vegetables are cooked add in the remaining ingredients including your meat and stir together. Bring to a boil, stirring occasionally. Reduce the heat to medium-low, cover pot, and simmer for at least 30 minutes or until the steak and vegetables are all tender. Low heat and longer simmer allow for the soup to combine and enrich all of your flavors. Eat once cooked or save for later, serve with a biscuit, cornbread, or even croissant to give the bread a joyous flavor. This meal can be a great freezer meal to heat and eat whenever you are ready. We hope you enjoy!

Does your family have a "go-to" family recipe and a story to share? Aging Times is looking to share a family heirloom within our magazine each month and we need your families story to make it perfect! If you have a recipe to share and a story please submit via email to marketing.agingtree@gmail. com. We want to share your story and recipe with our readers!