While I have several recipes for vegetable soup, I couldn’t seem to find one that I liked that did not have a tomato base that didn’t take forever to make. This recipe is so simple that I am surprised it didn’t come to me sooner. My favorite part being that it is completely customizable based on what vegetables happen to be in season, and takes very little effort to make. Honestly, it is harder to keep my preschooler from stealing my carrots to build blanket snowmen than it is to make this soup in its entirety.
What you’ll need:
- stew meat
- about half of a gallon of beef broth (3 small cartons)
- 1 diced white onion
- 1 tbs butter substitute
- vegetables of choice- some of my favorites, and those pictured include:
- 2 cups green beans
- 2 cups peas
- 2 lbs carrots
- 6 small potatoes
- salt and pepper to taste
Process- Night Before:
I make it a point to never underestimate the value of a crockpot, and this recipe is no exception. To make perfectly shredded beef in no time, I put the stew meat in about 2 inches of beef broth and a little salt and pepper and let it run on low overnight. This can easily be done day of, I just find it easier to start with half of the work done. Drain the beef stock after it is done and reserve it to use back in the stew later. Shred with a fork.
Process- day of:
I tend to boil my vegetables separately to ensure that you can still taste their flavors even after they meld into the soup, but you can just absolutely just let them cook in with the rest of the soup.
(1) chop all vegetables into bite sized pieces
(2) boil all vegetables
(3) cook onions in a 1 tbs of butter substitute until translucent.
(4) combine onions, vegetables, and beef in crockpot with the remaining beef broth. Let the flavors combine for around 3 hours.
**if you want a tomato base to this, add in tomato juice or stewed tomatoes