While I’ve been busy banging out the third book in my series, I haven’t paid much attention to anything else. I am actually starting to name the dust bunnies, that magically appear under the bed, in the corners of my room, the kitchen…I may have even seen one in the car (that reminds, must take car to car wash).
However, no matter how single-mindedly focused I am on finishing this dang book, I still have to eat. And since the weather in sunny California has gone from brain cell destruction hot to lovely fall weather I started hankering for soup.
Soup is good. Soup is fun. Soup is a meal in a pot. Plus you can eat it with one hand, while typing with the other. So between chapters I whipped up a giant pot of my Roast Beef Veggie Soup. Technically I used the crock pot because the oven is on the fritz but it came out great.
In case you’re hungry for soup, or just hungry, below is the recipe. I like to let it sit for 24 hours so that the flavors marry nicely, but last night I didn’t wait. It’s good no matter when you eat it.
Roast Beef Veggie Soup
1 – 3-5 lb roast (any type will do, although one with marbling, like chuck roast gives it more flavor)
1 – large bell pepper, chopped
1 – large yellow onion, chopped
3 – cloves of garlic minced
½ lb of sliced fresh mushrooms
3-4 sprigs of fresh rosemary (or 2 tbsp dry)
3-4 sprigs fresh oregano (or 2 tbsp dry)
3-4 tbsp olive oil
1 tbsp paprika
1 tbsp salt
1 tbsp pepper
1- large can of tomato sauce (29 ounces)
4- cups of water
1- small can of tomato paste (5 ounces)
1- bottle of cheap red wine (Trader Joe’s “2 Buck Chuck” works great)
1 can of beef broth (16 ounces) or 4 bullion cubes in 2 cups of hot water, dissolved
1- 2 lb bag of mixed vegetables
2 lbs of chopped seasonal vegetables of your choice (no potatoes)
Preheat oven to 275 degrees.
Remove roast from wrapper, rinse and pat dry. Tear fresh oregano into small pieces, pull leaves of rosemary from stems and put in small bowl with garlic, olive oil, paprika, salt and pepper, mix well. Use this mixture as a rub and rub into roast thoroughly. Place roast in shallow roasting pan, top with chopped pepper, onion, mushrooms and any remaining rub mixture. Pour ½ to 3/4 of the bottle of red wine over roast and vegetables. Seal with aluminum foil and place on center rack. Roast in slow oven for 4-6 hours until fork tender. Note: do not check roast frequently, if at all as it will dry the roast out if you do. Once the aroma of the roast beef has filled the kitchen, it’s probably ready. Check with fork, if it cuts easily, it is ready, if not, reseal and cook for another 45 minutes and continue until roast reaches fork tender stage. (Note: you can also do this step using a crock pot but you won’t get the same caramelization on the roast and veggies.)
Once roast is done, remove from oven and remove aluminum foil. Let roast sit for 15-20 minutes. With a fork, shred beef and allow drippings and marinade to be absorbed by meat. Cover and refrigerate overnight.
The next day, remove beef from refrigerator, and set aside. In a large stock pot combine the remaining red wine, tomato sauce, tomato paste, beef broth and water. Bring to a simmer. Slowly add in roast, including all drippings, and savory vegetables it was prepared with. Stir well and bring to a simmer. Add frozen vegetables to broth, stir well and bring to a simmer. Add fresh vegetables to broth and bring to a simmer, stirring well. Adjust seasonings to your preferences, if broth is too thick, add water or more red wine to your consistency preference. Cook soup on very low heat for 4-5 hours. Once soup is done, I suggest you let it sit for at least 45 minutes so that the flavors marry. Ideally, you should let the soup sit for 24 hours (in the refrigerator), for the most flavorful results.
This soup is very hearty and needs only a good crusty bread or crisp green salad to make it a meal. I promise it is the best beef vegetable soup you’ve ever had.