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.
