One of my favorite things to eat when the weather gets cooler is a good bowl of soup. When I was living at home with my parents my mom used to cook us my grandmother's beef soup on Sundays. It takes awhile to cook, so by the time it was ready the whole house was filled with the delicious scent of a home-cooked meal. Just smelling the soup brings me back to those crisp fall days at home.
I decided to whip up a pot this past Sunday, even though its still fairly warm outside. It's a super easy recipe and I always have enough leftovers to bring to work for lunches during the week!
- 1 pound of beef cubes
- 1 or 2 beef soup bones
- 2 stalks of celery
- 1 bay leaf
- 2 tablespoons of parsley leaves (I use fresh, but you can use dried)
- 4 or 5 whole peeled russet potatoes
- 1 package of baby carrots (or several peeled whole carrots)
- 1 peeled white turnip
- 2 peeled whole yellow onions
- 1 can of diced tomatoes
- 1 tablespoon olive oil
- 1 crushed garlic clover
- additional salt and pepper to taste
Add olive oil, beef cubes, and soup bones to large stock pot. Brown meat for about 5-10 minutes. Fill pot 3/4 of the way with water. Add celery, onions, turnip, bay leaf, parsley, garlic, and a sprinkle of salt and pepper. Cook about 1 hour on low to medium heat. Add potatoes and carrots. Cook about 1 hour. Add canned diced tomatoes, cook another hour.
Serve over fine egg noodles and salt and pepper each bowl to taste.