Actually there’s really nothing very spooky about this homemade vegetable beef soup other than the low cost per serving. It’s also easy to throw together, takes about an hour on a stove set to low and is very nutritious. My only admission is to be careful with the cayenne pepper. You might want to eliminate it all together and just stick with a little salt and pepper. Personally, I like my soup to fight back!
You’ll note that I also include the gram weight of most of the ingredients. This is for anyone that wants to check this recipe for nutritional impact.
Ingredients:
1 cup beef chunks, rough cut, 201 grams
1 medium potato, russet, rough chopped, 188 grams
2 carrots, chopped, 110 grams
1 stalk celery, chopped, 66 grams
1 quarter white onion, chopped, 64 grams
1 can deiced tomatoes, 411 grams
3 cloves garlic, minced, 7 grams
1 fresh cayenne pepper, minced, 12 grams
1 small wedge cabbage, chopped, 76 grams
1 tblsp beef bouillon powder dissolved in 2 cups water
1 tblsp vegetable oil
Directions:
I begin by taking a 2 ½ quart stock pot and adding a bit of oil just to coat the bottom of the pot. I placed this on a stove burner set to medium high. Let it get hot and then added the chunks of beef that had been cut down to bite-sized pieces. I braised the meat until it was brown, about three minutes, reduced the heat to medium and added the rest of the ingredients. I then raised the heat to high to bring everything to a brief boil, then went to low heat and covered the pot.
This was allowed to cook for about one hour. Serve immediately or place in the fridge and reheat which makes this soup even better tasting.
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