Brrr….It’s COLD!!! It is 2pm and it is only 16 degrees…and the temperature is dropping. We had a dusting of snow last night and the low for tonight is -3 degrees but with the wind chill being miserable. I almost can’t believe it will be 53 degrees Friday. Anyway, my Little Man and I have been home all day today staying warm. I’ve been cleaning and getting everything washed up in case of an electricity outage and he has been playing like a wild man. When I laid him down for a nap I started to think about what I should make for supper tonight. There was one thing that popped into my head: soup! Then I had to narrow it down and I decided on Easy Vegetable Soup. It really is a perfect day for it!
I use a Dutch oven anytime I do soup, stew, roasts, steaks…a lot of things. That’s what I used for this soup. The one I used today is by The Lodge. It’s an enameled cast iron Dutch oven. I think it is the 6-quart size but I’m not 100% on that.
- 28 oz Crushed Tomatoes,
- 6 oz Tomato Paste
- 14oz Can of Beef Broth
- 1 Onion, Peeled & Cubed
- 8 – 10oz Steak cut into chunks (Any kind that suits, I happened to have tenderloin)
- 12 oz. Frozen Mixed Vegetables (Peas, Carrots, Green Beans)
- 4 Medium Potatoes, Peeled & Cubed
- Olive Oil, about 2 Tbsp. give or take
- 2 Tbsp. Worcestershire Sauce
- 1 Cup Beef Stock
- 1 ¾ Cups of Water, more if needed
Prep the food first. Peel and cube potatoes and onions. Cut the steak into chunks, salt and pepper liberally.
In my Dutch oven, I put roughly about 2 Tbsp of olive oil and heat till it’s pretty hot, about medium high heat.
Whisk getting all the bits of flavor off of the bottom.
Put the steak back in…
Water & Beef Broth
Simmer for 3 hours on medium low heat. Keep a check on it and add more water if needed.