Soup Du Jour

Cook's notes: While you can never have too many cookies the same could also be said of soup.  It's the perfect course for any meal. We all have our favorites and one of mine is from Ever Ready Beef and Vegetable Soup.  It's simple, flavorful, and hearty. Great to have a simmering pot of soup on hand for days when life gets busy. Pair the soup with cornbread, your favorite sandwich, or crusty artisan bread. 

Beef and Vegetable Soup

It’s perfectly hearty and filling thanks to the tender chunks of protein-rich beef and abundance of nutritious vegetables. Be creative in choosing your veggies for this soup. Some suggestions include turnips, potatoes, parsnips, butternut squash, and green beans. If you use butternut squash I would recommend roasting in the oven small squash pieces sprinkled with olive oil and a little drizzle of maple syrup. The roasting brings out squash sweetness. Recipe adapted from gimmesomeoven and serves 6. One of the best parts is this it's a one-pot meal.

Ingredients:

• 2 tablespoons olive oil, divided
• 1 pound sirloin steak, or beef stew meat (or whatever lean steaks are on sale!), cut into about 1" cubes
• 1/3 cup flour
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup each diced carrots, celery, and mushrooms
• 1 lb. potatoes (I like Yukon Gold), diced and peeled to bite-sized
• 4 cups beef stock and 4 cups chicken stock (low sodium)
• 2 bay leaves
• 1/2 teaspoon each thyme and rosemary
• 1 tablespoon Italian seasoning
• 1 (28 oz.) can of diced tomatoes, with juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt, or more/less to taste
• 1/2 teaspoon freshly ground black pepper

Directions:
Stovetop Directions:
1. Place flour in a large zip loc bag and dredge meat cubes in it. In a large stockpot, heat 1 tablespoon of the oil over medium-high heat. Add cubes and sear meat until well browned, about 2 minutes. Remove the steak with a slotted spoon and transfer it to a separate plate.
2. Reduce the heat to medium-low and add the remaining tablespoon of oil to the pot. Add chopped onions and cook, stirring occasionally for about 3 minutes. Add the garlic, carrots, celery, and potatoes, and continue sauteing for another 3 minutes.
3. Add the remaining ingredients along with the cooked steak to the pot, and stir to combine. Bring to a slow boil, stirring occasionally. Reduce the heat to low, cover, and simmer for at least 5o minutes or until the steak and vegetables are all tender. Season with additional salt and pepper if needed.
4. Remove the bay leaves when ready to serve. Serve the soup warm, garnished with chopped fresh parsley if desired.
Slow Cooker Directions:
1. Follow step one in stove top directions. Remove the steak with a slotted spoon and transfer it to the bowl of a large slow cooker.
2. Add the remaining ingredients to the slow cooker, and stir to combine.
3. Cook on high for 3-4 hours or on low for 6-8 hours until the steak and vegetables are all tender. Season with additional salt and pepper if needed. Remove the bay leaves when ready to serve. Serve the soup warm, garnished with chopped fresh parsley if desired.