Remember when it was cold last week?

You know, when it was like 50 degrees and raining?

Unlike, say, today when it’s 78 and sunny and WTF NATURE!? Thanks for the climate induced sinus infection, dick hole.

Let’s just go back to last week, when a nice bowl of hot soup was relevant, Steve Jobs was still alive, I had no idea what Nancy Grace’s nipples looked like, and the world just made sense, okay?

Okay.  Vegetable Beef Soup it is.

This is the kind of soup you can start in the morning, let simmer all day, then sink into come dusk and a DVR full of premiers.

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Vegetable Beef Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
A cold weather soup loaded with fresh vegetables and pan seared beef.
Ingredients
  • Skirt Steak, cubed
  • 5 Carrots, peeled and sliced
  • 5 Celery Stalks, sliced
  • 4 Yukon Gold Potatoes, cubed
  • 2 cups Sweet Corn
  • 2 cups Green Beans
  • 1 Large Sweet Onion, cubed
  • 1 container Sliced Mushrooms
  • 2 14oz Cans of Beef Broth
  • 4 cups water
  • 1 can Diced Tomatoes
  • 3 tbs Minced Garlic
  • 2 tbs Olive Oil
  • 2 tbs Worcestershire Sauce
  • 2 tsp Ground Mustard
  • 1 Bay Leaf
  • Salt & Pepper
  • 1 bag Egg Noodles
Instructions
  1. Heat Olive Oil in a large pot over medium high heat.
  2. Add garlic, onion, celery and carrots. Stir and cook until slightly tender.
  3. Season with Salt and Pepper to taste.
  4. Add diced tomatoes, potatoes, corn, green beans and mushrooms, and stir to mix and continue heating through.
To prepare Beef
  1. Heat olive oil in a separate pan over medium high heat.
  2. Season cubed steak with salt and pepper.
  3. Add seasoned steak to heated pan, searing on each side, about 30 seconds each.
  4. Once seared, remove pan from heat and let beef rest.
Time to combine the two
  1. Add beef broth, water, Worcestershire sauce, ground mustard and bay leaf to soup pot. Stir to mix and bring to a boil.
  2. Once to a boil, add all contents from steak pan, including beef and all the juices, stir to mix, reduce heat to low and let simmer at least 45 minutes.
The Big Finale
  1. Half an hour before you serve the soup, toss in the egg noodles to soften and soak in the broth.
  2. Remove the bay leaf before serving.

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