Homemade Vegetable Beef Soup
A Uncategorized recipe with chuck roast, beef suet if roast is lean, carrots. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
27 steps- 1
Clean and cut carrots crosswise in 2 inch pieces; place in 5 quart cooking pan.
beef suet if roast is leancarrots(4) - 2
Wash roast, cut up in large pieces, season with salt, ground black pepper and garlic salt.
chuck roast(3 lb)beef suet if roast is leanham hocks with bone(4)large sections garlic minced(4)salt(1 tbsp)ground black pepper(1 tsp) - 3
Transfer meat to 5 quart pan with carrots; add water to top of meat.
carrots(4)ham hocks with bone(4) - 4
Cook covered for 2 hours or longer until very tender.
- 5
OR, cook in pressurized cooker (i.e., Presto cooker) with water up to top of meat for 40 minutes.
ham hocks with bone(4) - 6
Remove meat to large bowl or rectangular pan, reserving broth.
large sections garlic minced(4) - 7
Discard suet.
beef suet if roast is lean - 8
Trim fat from meat and cut into small pieces.
- 9
Remove carrots to a small bowl.
carrots(4) - 10
Set meat and carrots aside.
carrots(4) - 11
Strain beef broth into separate bowl, add water, if necessary, to make 2 cups; set broth aside.
beef suet if roast is leanred potatoes finely cubed about 2 1/2 cups cooked(2 1/2 lb) - 12
While beef is cooking, cook vegetables (except corn) separately on cook top, each with a ham hock, as directed on package if frozen (season with salt).
beef suet if roast is leanham hocks with bone(4)sliced okra frozen or fresh but thaw if frozen(1 lb)vegetable oil(2 tbsp)28 oz each whole tomatoes(3 cans)salt(1 tbsp)whole kernel corn - 13
OR, when meat is done, cook each vegetable (except corn) with a ham hock and salt in Presto cooker for 12 minutes each.
ham hocks with bone(4)vegetable oil(2 tbsp)28 oz each whole tomatoes(3 cans)salt(1 tbsp)whole kernel corn - 14
Transfer each vegetable to a separate small bowl.
vegetable oil(2 tbsp)28 oz each whole tomatoes(3 cans) - 15
Separate meat from ham hocks and place in a small bowl; discard bones and fat and skin.
ham hocks with bone(4) - 16
Season corn with butter and salt; cook in microwave or stovetop per package directions...fresh corn is great.
ham hocks with bone(4)sliced okra frozen or fresh but thaw if frozen(1 lb)salt(1 tbsp)speckled butter beanswhole kernel corn - 17
Pour cubed raw potatoes in a 3 quart pan; add water to top of potatoes and cook until done.
red potatoes finely cubed about 2 1/2 cups cooked(2 1/2 lb) - 18
Set aside.
- 19
Fry okra in vegetable oil until light tan.
sliced okra frozen or fresh but thaw if frozen(1 lb)vegetable oil(2 tbsp) - 20
Pour into small bowl and set aside.
- 21
Coarsely chop tomatoes and pour into a 5 quart stockpot; add chopped onions, garlic and okra.
sliced okra frozen or fresh but thaw if frozen(1 lb)28 oz each whole tomatoes(3 cans)onions coarsely chopped(2 c)large sections garlic minced(4) - 22
Cook on medium heat, for about 1 1/2 hours.
red potatoes finely cubed about 2 1/2 cups cooked(2 1/2 lb) - 23
Stir in broth, add vegetables to measure 1 cup each (add corn last, as it sticks easily), add 2 1/2 cups potatoes, beef and ham hock meats.
beef suet if roast is leanred potatoes finely cubed about 2 1/2 cups cooked(2 1/2 lb)vegetable oil(2 tbsp)28 oz each whole tomatoes(3 cans)whole kernel corn - 24
Slice carrots into soup mixture.
carrots(4) - 25
Add salt and pepper; adjust seasoning to taste.
salt(1 tbsp)ground black pepper(1 tsp) - 26
Cook for about 30 minutes; stir in 1 cup corn.
red potatoes finely cubed about 2 1/2 cups cooked(2 1/2 lb)whole kernel corn - 27
Reserve leftover vegetables for another use.
vegetable oil(2 tbsp)
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Homemade Vegetable Beef Soup
A Uncategorized recipe with chuck roast, beef suet if roast is lean, carrots. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
27 steps- 1
Clean and cut carrots crosswise in 2 inch pieces; place in 5 quart cooking pan.
beef suet if roast is leancarrots(4) - 2
Wash roast, cut up in large pieces, season with salt, ground black pepper and garlic salt.
chuck roast(3 lb)beef suet if roast is leanham hocks with bone(4)large sections garlic minced(4)salt(1 tbsp)ground black pepper(1 tsp) - 3
Transfer meat to 5 quart pan with carrots; add water to top of meat.
carrots(4)ham hocks with bone(4) - 4
Cook covered for 2 hours or longer until very tender.
- 5
OR, cook in pressurized cooker (i.e., Presto cooker) with water up to top of meat for 40 minutes.
ham hocks with bone(4) - 6
Remove meat to large bowl or rectangular pan, reserving broth.
large sections garlic minced(4) - 7
Discard suet.
beef suet if roast is lean - 8
Trim fat from meat and cut into small pieces.
- 9
Remove carrots to a small bowl.
carrots(4) - 10
Set meat and carrots aside.
carrots(4) - 11
Strain beef broth into separate bowl, add water, if necessary, to make 2 cups; set broth aside.
beef suet if roast is leanred potatoes finely cubed about 2 1/2 cups cooked(2 1/2 lb) - 12
While beef is cooking, cook vegetables (except corn) separately on cook top, each with a ham hock, as directed on package if frozen (season with salt).
beef suet if roast is leanham hocks with bone(4)sliced okra frozen or fresh but thaw if frozen(1 lb)vegetable oil(2 tbsp)28 oz each whole tomatoes(3 cans)salt(1 tbsp)whole kernel corn - 13
OR, when meat is done, cook each vegetable (except corn) with a ham hock and salt in Presto cooker for 12 minutes each.
ham hocks with bone(4)vegetable oil(2 tbsp)28 oz each whole tomatoes(3 cans)salt(1 tbsp)whole kernel corn - 14
Transfer each vegetable to a separate small bowl.
vegetable oil(2 tbsp)28 oz each whole tomatoes(3 cans) - 15
Separate meat from ham hocks and place in a small bowl; discard bones and fat and skin.
ham hocks with bone(4) - 16
Season corn with butter and salt; cook in microwave or stovetop per package directions...fresh corn is great.
ham hocks with bone(4)sliced okra frozen or fresh but thaw if frozen(1 lb)salt(1 tbsp)speckled butter beanswhole kernel corn - 17
Pour cubed raw potatoes in a 3 quart pan; add water to top of potatoes and cook until done.
red potatoes finely cubed about 2 1/2 cups cooked(2 1/2 lb) - 18
Set aside.
- 19
Fry okra in vegetable oil until light tan.
sliced okra frozen or fresh but thaw if frozen(1 lb)vegetable oil(2 tbsp) - 20
Pour into small bowl and set aside.
- 21
Coarsely chop tomatoes and pour into a 5 quart stockpot; add chopped onions, garlic and okra.
sliced okra frozen or fresh but thaw if frozen(1 lb)28 oz each whole tomatoes(3 cans)onions coarsely chopped(2 c)large sections garlic minced(4) - 22
Cook on medium heat, for about 1 1/2 hours.
red potatoes finely cubed about 2 1/2 cups cooked(2 1/2 lb) - 23
Stir in broth, add vegetables to measure 1 cup each (add corn last, as it sticks easily), add 2 1/2 cups potatoes, beef and ham hock meats.
beef suet if roast is leanred potatoes finely cubed about 2 1/2 cups cooked(2 1/2 lb)vegetable oil(2 tbsp)28 oz each whole tomatoes(3 cans)whole kernel corn - 24
Slice carrots into soup mixture.
carrots(4) - 25
Add salt and pepper; adjust seasoning to taste.
salt(1 tbsp)ground black pepper(1 tsp) - 26
Cook for about 30 minutes; stir in 1 cup corn.
red potatoes finely cubed about 2 1/2 cups cooked(2 1/2 lb)whole kernel corn - 27
Reserve leftover vegetables for another use.
vegetable oil(2 tbsp)
Rate this recipe
