Vegetable beef soup

Does this recipe sound sorta boring to you?

It might. That's OK. It kinda does to me, too. Except that I've had it and I know the truth.

It's downright amazing.

And if you doubt that vegetable beef soup can be amazing, then I really think you should try this recipe using, if you have it, your own preserved tomato juice, homegrown vegetables and homemade gravy.

If you don't have all those things I just mentioned and have to jaunt off to the store for some of them, that's totally OK.

We don't judge you at Indie Farms. We just ask that you try growing things so that you can eat good food.

Go on, then.

Vegetable beef soup

IngredientsChopped pot roast (this is a great way to get rid of leftover pot roast) or cooked stew meat
1 medium celery root, peeled and chopped into bite sized pieces 

3 cups of mixed bite-sized vegetables like peas, corn, green beans and carrots
2 heads' worth of broccoli florets
1 quart of tomato or vegetable juice
1 can of beef consume
2 T beef gravy
4 cups of water
1 T dried oregano
1 T ground thyme
Lots of fresh ground pepper

To makeIn a big stock pot, pour in your vegetable juice, consume, gravy and water. Then add in your chopped meat, celery root, mixed vegetables, herbs and broccoli. Stir it together well and cover.

Bring to a boil and then reduce to low to simmer for about 45 minutes to an hour. 

Before you serve, give it a taste and add as much pepper as you like. We like a lot, so I added a good bit. You may be surprised that this recipe doesn't call for salt, since I LOVE salt, but with the vegetable juice and gravy and pot roast, it's PLENTY salty. But, if you must, go ahead. I won't laugh and point when your fingers swell into hot dogs.

Like mine do.

Good eating, friends.