Vegetable Beef Soup with Fire-Roasted Tomatoes
There are probably very few people who mourn the end of winter. No, I’m not one of them.
Bring it, Spring.
This little girl of mine is loving the nice weather. With the nice weather, we found this cute little trail by our house & she loves to run down it. She likes to pick up sticks (who doesn’t?), but we convinced her that the sticks have to stay with their families in the forest. Wink, wink.
On one of our walks, this older gentleman stopped us to talk twins. His grand-twins are now 15; he said his daughter (i.e. twin mom) claims she doesn’t remember the first 2 yrs of the twin’s lives (she also had a toddler to deal with). Hmm, this sounds familiar already.
I’m not at all mourning the end of the first six months, better known as the adorable I’m-so-tired-and-these-babies-only-eat-sleep-poop-&-cry phase, yet I fear I will someday. Only because I was sleep-walking through this phase. Seriously.
Like, how are my boys almost 6 months??
You all can remind me not to be sad that my little 5 lb infants are now big babies, on the verge of change & fun. So much changes in the next 6 months, for them & our family. Fun. Time can slow down now.
So, as we look ahead to spring and these changes, we will pause for just a second to document the recipe I made the most this winter. I had a staple vegetable beef recipe, but I have replaced it with this one. Browning the meat & adding the white wine now feel like a necessity.
Of course, there’s countless variations to this.
– sauté sliced baby bella mushrooms with the onion
– swap peas for the zucchini
– add (rinsed & drained) kidney beans
– use frozen vegetable blend instead of the fresh veggies
– add fresh herbs, such as rosemary & thyme
– omit corn or zucchini
– try Italian flavored diced tomatoes
I might squeeze this recipe in 1 more time, weather permitting. If not, I have it saved on my blog for next time. Because unlike the you’re-right-the-newness-and-tiny-fingers-&-toes-really-are-so-sweet phase, winter will be here again before we know it.
3 tbsp flour
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp chili powder
1 1/4 lb stew meat
3-4 tbsp olive oil, divided use
1 yellow onion, diced
2-3 carrots, diced
2-3 celery stalks, diced
3 cloves minced garlic
1/2 cup white wine
1 can fire-roasted tomatoes
16-24 oz beef broth
16-24 oz water
1 tsp dried thyme
2 small zucchini, diced
1/2 cup frozen corn
1 tbsp ketchup
Additional salt, pepper & garlic powder to taste
- Combine first 5 ingredients in a medium bowl. Lightly dredge meat in flour mixture.
- Heat 1 tbsp of olive oil in dutch oven over medium heat. Brown meat: place about 1/3 of beef in pan and cook, aprox 4-5 min. Set aside in a separate bowl and repeat for remaining meat (2 – 4 batches, depending on size of your pot and meat quantity – just don’t overcrowd the pan).
- Add another tbsp of oil and cook onion, celery & carrots until soft, about 8 min, stirring occasionally. Add garlic and cook 1 min more.
- Add wine, cook for a couple minutes, scraping off all the brown bits from the bottom of the pan.
- Add fire-roasted tomatoes, 2 cups of broth, 2 cups of water, thyme & browned meat. Bring to a boil, reduce heat to simmer for 1 hour. Add zucchini & any additional broth & water as needed; simmer 30min more. (If oil gathers on the top of the soup, skim this off with a spoon and toss.) Stir in corn, ketchup and any additional seasonings.
- Serve with toasted bread, croutons or soup crackers.