Kitchen Sink Beef Soup

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Had a lot of vegetables that needed to be used up and some cube steaks and beef bones, so threw a little of this and a little of that and a great filling winter soup.

  • 12
  • 30 mins
  • 230 mins

Ingredients

  • 1 pkg of beef shanks for soup/stew
  • 3 cube steaks
  • 1 lb of ground beef
  • 2 tbsp bacon grease
  • 1 large onion chopped
  • 4 celery stalks chopped
  • 4 large carrots chopped
  • 1 red pepper chopped
  • 6 cloves garlic chopped
  • 1 red chili pepper chopped
  • 1/2 of a head of Napa cabbage shredded
  • 2 cans (4 oz) sliced mushrooms (use liquid)
  • 1 can (14.5 oz) diced tomatoes
  • 28 oz of beef broth
  • 1/2-3/4 cup barley (not quick type)
  • 1/2-3/4 cup of dried baby white northern beans
  • 2 bay leaves
  • 1/4 cup Parmesan cheese
  • 2 tsp of sun dried tomatoe paste
  • 2 tsp of beef broth base (in jar)
  • 8-10 cups of water
  • 1/2 stick pepperoni (chopped)
  • Seasonings: (Most to taste)
  • 2 tsp smoked paprika
  • Dash of cayenne or red pepper flakes
  • 2 tsp Herb de Provence
  • 1 tsp dried thyme
  • 2 tsp dried Italian Seasoning
  • 2 tbsp cilantro
  • Salt & Pepper

Preparation

Step 1

1. Chop all vegetables and set aside Also, chop cube steaks into cubes and set aside.
2. In large stock pan (about 8-10 quart) heat bacon grease and then add all vegetables (even mushrooms & tomatoes from cans) except cabbage
3. Add all seasonings now and incorpate and saute about 5 minutes. (keep heat on medium)
4. Add ground beef & shanks, and cook till pink is gone and shank browns.
5. Add broth & water, bring to boil. Add paste & beef base.
6. Add cubed cube steak.
7. Add barley & beans.
8. Bring to boil and then lower heat to medium low and cover. Cook until beans & barley are tender, approximately 2-3 hours.
9. Add cheese and pepperoni.
10. About 1/2 hour before serving add cabbage and let cook till wilted in soup.

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