Vegetable Beef Soup

Vegetable Beef Soup

Small round steak

Potatoes

Carrots

Onion

Celery

Turnip

Tomato Paste

Bay leaf

Thyme

Barley

Garlic

Better Than Bullion beef soup base

Olive oil

Trim all visible fat from a partially thawed round steak. Cut into cubes.

Add 2 Tablespoons of olive oil to a heavy pot, turn on medium heat.

A small round steak, partially thawed

Then, Cubed

Add the cubed steak into the heated olive oil.

WASH YOUR CUTTING BOARD AND KNIFE!

Into the heavy pot over meduim heat, in 2 Tablespoons olive oil

While the beef sears, chop your onion and celery . (I had some chopped celery already in a bag in the freezer).

Olive Oil, onion, bag of frozen copped celery

Add the chopped onion and celery to the beef, stirring to turn beef.

The celery and onion (now chopped) added to the searing meat in the pot

Next, wash and pare your carrots. I did not pare my potatoes, I just cut them up. They may be pared if you prefer.

Potatoes, pared carrots (both chopped) and "Better Than Bullion- Beef"

Rinse your turnips and cabbage(s). Pare turnip. Chop.

Turnip, red cabbage, and green cabbage

 Add the vegetables to the pot.
Add water to cover 1 to 1 1/2 inches over vegetables.

The turnip (pared and chopped), and chopped cabbages

 Add barley- 1/4 to to 2/3 cup, depending on how well you like barley!

Barley (I really prefer pearled, not "quick"!) Thyme, bay leaf, and another shot of the "Better than Bullion"

Add tomato paste, garlic, bay leaf, and thyme. (1/2 tsp thyme)

Water, tomato paste, and prepared minced garlic

 Stir.
Simmer until all vegetables are tender. You may simmer covered or uncovered. If you simmer uncovered, keep an eye on the level of liquid.

Simmering soup

REMOVE BAY LEAF BEFORE SERVING!

Salt and Pepper to taste.