Flipped Vegetable Beef Soup


At Flip2Tasty, we have decided to take a slightly different approach than many other food bloggers.  Rather than write about something that might be irrelevant to you (my childhood memories, the time of year, the weather, etc.) we'll get straight to the point in our posts.  We hope you appreciate these changes.

Why this recipe?  I love the healthy benefits of my vegetables in one beefy bowl of goodness!  This recipe can easily be cut in half—or doubled for that matter!  I find large batches are perfect for freezing; I measure 3-4 cups of soup into one quart bags and freeze them flat to save room in my freezer.


The Flip:  All the healthy vegetables in this recipe allowed me to turn my attention to the amount of fat in the beef roast I selected.  I knew it would be a challenge to maintain the rich beef flavor, so I seared the beef roast and then added beef bones that I roasted to the broth.  Roasting beef bones at a high temperature gives your soup broth a rich, brown color.  I purchased my beef bones (with marrow) in the meat department of my store.

The only thing left was to remove any remaining fat in the broth, and that was easy—all I did was place my stock pot in the refrigerator overnight, and the next morning I skimmed off the hardened fat! I ended up with a 1/2 cup of lard, which is 101g of fat!



My thoughts:  This part is easy—all that remains is preparing the Vegetable Beef Soup!  Shred the beef, add vegetables, and simmer.  Ultimately, all of my careful work boiled down to an evening watching a college basketball game with my family and a hot bowl of Vegetable Beef Soup—the perfect way to relax!  My family loved the soup, but I'd like to know what you think of the recipe, too; so please leave a comment!  Enjoy, and be sure to pay attention to how I controlled sodium while preparing the recipe.




Servings:  25  Serving size: 1 cup  Calories: 122  Fat: 1g  Carbs: 24g  Fiber: 2g  Protien: 15g  Sugar: 3g  Sodium:  206mg    Old Points: 2    Points +: 4

Ingredients:

  • 2 1/2 lb Beef Eye Round Roast, seared
  • 3 Tbsp Emeril's Original Seasoning  (full of flavors with lower sodium than many seasonings)
  • 3 Tbsp Canola Oil
  • 4 (32 oz) Cartons Beef Stock (I used Kitchen Basics—you can go with the lower sodium stock) 
  • 1 (2 lb) pkg beef marrow bones, roasted (optional)
  • 1/2 Tbsp Dale's Seasoning (extremely flavorful but optional)
  • 1 (32 oz) Frozen Mixed Vegetables (Fresh is great,too!) 
  • 1 (32 oz) Frozen Green Beans (Fresh is great, too!)
  • 3 (14.5 oz) cans Diced New Potatoes, drained and rinsed (Fresh is great, too!)   
Directions:
  1. In a heavy pan, heat oil over Medium High heat.  Rub seasoning on all sides of roast.  Carefully place roast in hot pan.  Sear all sides of roast until deep rich brown.  Place roast in small stock pot.
  2. Preheat oven to 400 degrees.  In roasting pan, lay beef bones flat.  Roast for 20 minutes. Turn bones and return to oven to roast for 25 minutes.  Remove from oven.
  3. Place bones on baking sheet to cool.  Once cool, remove and discard any remaining marrow from the center of the roasted bones.  
  4. Place roasted bones in stock pot with roast.  Add beef stock.  Cover and simmer over Medium Low heat for 3 hours.  Remove from heat. Cool.
  5. Place in refrigerator overnight, covered.
  6. The next day, remove any harden fat and then bones. Discard. 
  7. Place roast on plate.  Shred or cut into small bite-size pieces.  Place meat back in soup stock.
  8. Add mixed vegetables, green beans, new potatoes, and Dale's seasoning. Simmer over medium heat for 1 1/2 hours.    

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2 comments

  1. Thanks, Janet. The beef broth is just incredible. I started roasting bones for my stock after a Chef friend explained the reason behind a "bone-in" Rib eye steak—FLAVOR!! I never realized it's so easy to roast—and worth it.
    The best thing about Vegetable soup is any vegetable works—as long as it's your favorite! Terri

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