Family Recipe – Daddy’s Thick and Hearty Vegetable Soup

One journey finished, another started!  I have not posted in a few weeks because I have been busy shifting the focus of my life!  I have now retired as a full-time teacher and am spending my time taking care of my little grandson and my family.  Except for some part-time work, I am re-visiting my daily routines, and catching up on some cleaning and busy work I have not had time for.

Teaching and working with young children has been a blessing in my life, and my students will always have a special place in my heart.  Now we are blessed with our own little boy who needs lovin’ while his parents work, and I’m blessed to be able to provide that.

The support of my loving friend of over 32 years, my husband, has been a blessing during this transition.  Leaving behind over 32 years of students, education and training, planning, and colleagues has been harder and more emotional than I expected, and he has provided his shoulder when I needed it.

This month, for example, he has helped with dinner while I began my new job or while I was caring for the little one!  Tonight, he made his wonderful beef and veggie soup that he has made for years, and it is especially tasty on this cold winter night with a winter storm approaching!  We will have leftovers for a couple of days — it stretches out the food supplies when bad roads rule!

Hot Soup - Easy and Hearty

Hot Soup – Easy and Hearty

Perfect snowy day for a hot bowl of homemade soup!

Perfect snowy day for a hot bowl of homemade soup!

Thick and Hearty Vegetable Soup

1/2 to 1 lb. of lean beef (1/2″ cubes)

2 cups water

1-2 Tbl. red wine vinegar

4-5 small-medium potatoes (diced)

3 carrots (diced)

1/2 rib celery (minced)

Salt & Pepper to taste

2 cans tomato sauce

1/2 – 1 tsp. chili powder

2 cups chicken broth

1 small onion (minced)

2 green onions (diced)

1 Tbl. minced garlic (optional)

1/2 cup broken spaghetti

Boil meat and water for 5 minutes.  Skim the fat off.

Cut beef into bite-sized pieces...

Cut beef into bite-sized pieces…

Meat in the pot, skim the fat...

Meat in the pot, skim the fat…

Add vinegar and cook 1 minute.  Add the broth, vegetables and garlic.

Veggies for the soup...

Veggies for the soup…

Diced veggies

Diced veggies

Bring to a simmer and simmer for 1 hour.  Add the remaining ingredients.  Cover and simmer for 30 minutes longer.  Let stand about 10 minutes.  After standing, add the broken spaghetti pieces.

Veggies in the pot ready to simmer for 1 hour...

Veggies in the pot ready to simmer for 1 hour…

Adding tomato sauce for final 30 minutes...

Adding tomato sauce for final 30 minutes…

Ready to serve with your favorite bread!

Ready to serve with your favorite bread!

Serve with your favorite biscuits, rolls or garlic toast. Makes enough for a family or 2-3 meals for 2!  And the leftover soup can be frozen for a later meal!

Tip:

Adjust amounts and ingredients according to taste.

Optional ingredients:

1 small green pepper (minced)

1/4 cup turnip (diced)

parsley

bay leaf

 

 

 

 

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