Today I made a fantabulous creamy vegetable beef soup! I know, it's not quite time for soup yet here in the south since it was 95 degrees today. But inside the AC made it cool enough to enjoy and I do miss my soups in the summertime. Notice that this soup does look a little creamy, opaque and not translucent. That is due to a wonderful creamy goodness that we just do not get enough off. Adding this made the soup taste so rich and savory! So keep reading and I'll share the secret. This soup passed the husband taste test so it was a hit. We really loved it so this recipe is a keeper.
I bought a 3 pound rump roast from the Auburn Food Buying Club. The roast is from purely organic grassfed beef. Grassfed meats can tend to be on the tough side sometime due to the lack of fat but grassfed meats are the healthier choice. I put the roast with a little water and lemon pepper sprinkled on top in the crock pot and cooked for 12 hours on low. This is the best way to get a tender roast. I took the roast out and let it cool a while then cut it up into bite size pieces. There wasn't much fat but if you are using a roast from grain fed beef you might have a lot more fat and may want to take some of it off so your soup won't have too much fat floating on the top.
Here are tomatos from my garden. I dropped them in boiling water for a few seconds so the skin would be an easy off and then I just hand cut them into pieces. I had 2 quarts. You can use frozen or canned tomatoes if you'd like. Yesterday I realized we would not be able to eat all of the tomatoes before they went bad so I just prepared them and put them in the refrigerator last night and thought I'd just bag and freeze them today but I was trying to think of another way to use them and I had put a roast on too last night. So today is where the two have merged and thus my posting about my creamy vegetable beef soup.
This 2 quart batter bowl of tomatoes was the first to go into an 12 quart stock pot.
This 2 quart batter bowl of tomatoes was the first to go into an 12 quart stock pot.
Next into the 12 quart stock pot went 4 quarts of filtered water,
A very large diced onion,
3 Tablespoons organic dried parsley,
1 Tablespoon organic dried Italian Seasoning
1 Tablespoon organic season salt
2 teaspoon organic ground pepper
2 teaspoons organic garlic powder
1 teaspoon organic celery seed
3 organic bay leaves
1 Tablespoon organic dried Italian Seasoning
1 Tablespoon organic season salt
2 teaspoon organic ground pepper
2 teaspoons organic garlic powder
1 teaspoon organic celery seed
3 organic bay leaves
Here are the tomatoes, onion, water and all the seasonings in the stock pot.
Next add 3 medium sized diced organic potatoes,
2 sliced organic carrots,
2 cups okra. These are some from my garden that I had previously battered with sprouted corn from "To Your Health Sprouted Flour Company" and fried in expeller pressed coconut oil and frozen. You can use sliced raw okra just as well. If you have no okra, that's OK too, just omit. You can add lima beans, peas or celery instead.
One bag of organic green beans, and
one package of frozen corn kernels. (These were from my garden but you can use frozen organic corn kernels too.
So you see that you can add most any vegetable that you would like. Finally you will need to add the roast with it's juice and all to the stock pot. Turn up the heat on your stove top and bring to a slow boil for about 30 minutes or until vegetables are done to your liking.
And now for the secret creamy formula. Here it is. You will want to add 16 ounces of coconut milk.
One last thing - you will want to add salt to taste and the salt that I use and like the most is Celtic Sea Salt. This soup will make a great quantity so you can freeze in family portions and enjoy many times. It really is good and tasty and so good for you! The coconut really makes it! |
