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Vegetable Beef Soup Recipe—Key to Robust Meals

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Updated October 15, 2016

Vegetable Beef Soup Recipe—Key to Robust Meals | GlutenFreeHomemade.com

Are you looking for a vegetable beef soup recipe bursting with rich flavor and chock full of health building nutrition?

Then, you’ve come to the right place!  A frugal family favorite, vegetable beef soup is a key recipe to robust meals.

We love this soup and all its variations, a perfect weeknight comfort food.

Even guests enjoy this homey fare, especially when served with a dark red wine or a chilled glass of gluten-free beer, fresh from the oven gluten-free muffins slathered with butter, a tossed green salad topped with homemade creamy dressing, and baked custard or cheesecake for dessert.

Unless you are serving soup to a large group, there are usually leftovers.  I like to freeze those leftovers in single serving tubs.  They make outstanding heat-and-eat meals for road trips and camping adventures.

I always keep enough in the freezer for easy to fix meals on those days when I’m too sick to cook; the family just helps themselves to their favorite soup when they are ready to eat.

A nourishing vegetable soup makes a terrific first course, especially when the entrée is high in protein.  There’s nothing like your favorite meat sandwich and a bowl of steaming soup!  Serve vegetable soup with a frittata, quiche or soufflé, and have fresh in-season fruit for dessert.

Delight your little ones with a “kids’ night” meal.  Cook up a pot of Alphabet Soup.  Serve with gluten-free nut butter and jam sandwiches cut into triangle shapes, and oranges, sliced crosswise so they look like rays of sunshine.  Spend an hour playing their favorite board games with them, and then thrill them with homemade ice cream served on gluten-free cones for dessert.

This vegetable beef soup recipe makes a wonderfully satisfying main course meal.  Garnish the top with a generous helping of grated cheese and serve with a crisp tossed green salad, buttered gluten-free toast, and pudding for dessert.


Vegetable Beef Soup Recipe

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Time:  1½ hours

Servings:  6 to 8

Ingredients

  • ½ teaspoon dry mustard
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground black pepper
  • 1 tablespoon tapioca flour
  • ½ cup cold water
  • 1 tablespoon unflavored gelatin
  • 1 teaspoon olive oil
  • 2 pounds round steak, London broil or rump roast, trimmed of fat, cut into ½ inch pieces
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 2 large cloves garlic, minced
  • ½ cup dry red wine
  • 1 6 ounce can tomato paste
  • 6 cups beef stock or broth
  • 2 cups carrots, cut into ½ inch pieces
  • 1 cup celery, cut into ½ inch pieces
  • 1 large bay leaf
  • ¼ cup fresh parsley, minced
  • sea salt

Instructions

  1. In a small bowl, mix together dry mustard, thyme, black pepper, and tapioca flour, and then set aside.
  2. Place water in a small bowl; sprinkle gelatin over the top, and then set aside.
  3. In a Dutch oven or soup pot, heat oil over medium-high heat until just before smoking point.
  4. Add beef; cook until all liquid evaporates and meat begins to brown, about 8 to 10 minutes.
  5. Remove beef from pot and set aside.
  6. Melt butter and add onion, cooking until onion begins to brown, about 8 minutes.
  7. Build a roux by mixing in seasoned tapioca flour mixture and cook for 30 seconds.
  8. Add garlic and cook for 30 seconds.
  9. Add wine and cook for 1 minute, scraping browned bits from bottom of pot.
  10. Add tomato paste, working it into the roux.
  11. Slowly pour in beef stock, stirring it into the roux.
  12. Add browned beef, carrots, celery and bay leaf.
  13. Bring soup to a boil, and then reduce heat to a simmer.
  14. Cover and cook until vegetables are tender, 30 to 40 minutes; stir occasionally.
  15. Remove bay leaf.
  16. Add gelatin mixture, stirring until it is completely dissolved.
  17. Stir in parsley.
  18. Season the soup with 1 to 2 teaspoons salt or to taste.
  19. Serve hot.

Variations

Alphabet Soup

  1. Prepare and as directed in Garden Vegetable Soup recipe.
  2. Simmer soup for 20 minutes.
  3. Add ½ cup gluten-free alphabet noodles and cook soup for 10 minutes more.
  4. Finish as directed in key recipe.


Garden Vegetable Soup

  1. Prepare as directed in Hearty Mixed Vegetable Beef Soup recipe, except omit beef pieces and frozen green beans.


Ground Beef Vegetable Soup

  1. Omit round steak, London broil or rump roast.
  2. Brown 2 pounds ground beef, and then drain off the fat.
  3. Prepare as directed in key recipe.


Hearty Vegetable Beef Soup

  1. Prepare ingredients as directed in key recipe.
  2. With onions, sauté 1 pound mushrooms, chopped.
  3. With browned beef, carrots, celery and bay leaf, add 2 cups potato, cut into ½ inch pieces.
  4. Finish as directed in key recipe.


Hearty Mixed Vegetable Beef Soup

  1. Prepare as directed in Hearty Vegetable Beef Soup recipe.
  2. During last 5 minutes of cooking add 1 cup each of frozen peas, corn and cut-up green beans.
  3. Finish directed in key recipe.


Mixed Vegetable Beef Soup

  1. Prepare as directed in key recipe.
  2. During last 5 minutes of cooking add 1 cup each of frozen peas, corn and cut-up green beans.
  3. Finish as directed in key recipe.



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