Beef Vegetable Soup
I was waiting until we had another cold front to post this recipe, but since this is Texas I realized I’d have to wait until Christmas. We enjoyed this soup so much that we gobbled it all up in one setting, but I have a sneaking suspicion that it would have been better the next day.
This beef vegetable soup makes good use of any root vegetables you have lying around. Red wine adds a nice depth of flavor to the savory broth. Caution: This beef broth will change your life. It is THAT good. My little ladybugs were feeling puny after a cold front blew in, but a little of this soup perked them right up. (And for those of you who’ve suffered through ailing toddlers, you know anything that can make them feel better is a game changer).
Beef Vegetable Soup
Prep time: 5 minutes
Cook time: 45 minutes
2 tbsp. olive oil
1 large yellow onion, diced
4 garlic cloves, minced
2 lbs beef tips (Tip: You can cube a beef roast if you’re in a pinch like I did.)
4 cups chopped root vegetables (I used daikon, carrots, potatoes, and parsnips)
1/2 cup sliced mushrooms (about 5 mushrooms)
6 cups beef broth
1 cup red wine (recommend merlot or cabernet sauvignon)
2 bay leaves
1 heaping tbsp. dried parsley (alternately use 2 cups fresh, chopped flat-leaf parsley added immediately before serving)
Sea salt and freshly ground black pepper
(This recipe can alternately be prepared in a slow cooker. Place all ingredients in your slow cooker and cook on high for 4 hours, or low for 6 hours.)
Heat oil in a large pot over medium heat. Add onion and saute for 2 minutes. Add beef tips and cook until browned, but not fully cooked (about 7 minutes). Add garlic and cook an additional minute. Add remaining ingredients, cover, and cook to a boil. Reduce heat to achieve a simmer and cook an additional 30-35 minutes, until vegetables are tender.
Serve hot with a white crusty bread.
The people of India have a gift of creating multidimensional flavors. One of my favorite flavor combinations is cumin, coriander, and turmeric. These three spices are a delicious addition to many vegetables and proteins, and also contribute a notable punch of nutrition.
These spices have powerful medicinal qualities. Turmeric in particular contains an active ingredient called Curcumin that is used to treat everything from irritable bowel to arthritis. In short, this anti-inflammatory is practically a wonder drug in a spice jar.
Coriander, too, is rich in phytonutrients such as flavonoids, and are believed to aid in cholesterol and blood sugar control. Cumin aids in ameliorating digestive problems, such as diarrhea and gas.
Just like most medicinal herbs and spices, I am not a huge advocate for consuming it in supplement form, as it has several adverse side effects when taken at a therapeutic dosage unless prescribed by a physician.
I hope you enjoy this powerful trio when generously added to turnips and radishes. Please feel free to substitute your favorite root vegetables in this recipe: potatoes, yams, beets, carrots, etc. will all work beautifully in this recipe.
Indian-Spiced Root Vegetables
Cooking Time: 20-25 minutes
Root Vegetables (two bunches or about 4 cups), cut into bite-sized cubes
2 tbsp. grapeseed or melted coconut oil
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
salt and pepper
Preheat oven to 425F.
Combine spices in a small bowl. Spread vegetables out on a large sheet pan. Drizzle vegetables evenly with oil. Sprinkle spice evenly on vegetables. Using hands, rub spice mixture into vegetables, coating evenly.
Bake for 25-30 minutes, or until vegetables are fork tender.