Soup season is wrapping up in our house.
We occasionally make soup in the spring or summer, but it's usually to take advantage of fresh, seasonal veggies and herbs. We stick to lighter, brighter flavors. Since we've got a bit of cooler weather predicted for this week, you might want to whip up one more comfort food-inspired soup recipe. Here's a freezer-friendly one from a friend you can whip up for tonight, with plenty to freeze for another day or share with a friend!
Big Batch Beefy Vegetable Soup
2 lbs boneless beef chuck, trimmed and cut into small pieces
½ cup butter
¼ cup flour
1 ½ qts water
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1-10 oz pkg frozen mixed vegetables
1-28 oz can tomatoes, undrained and chopped (I like to use petite diced)
1-15 oz can tomato sauce with tomato bits
1 bay leaf
2 cloves garlic, minced
½ tsp dried thyme
1 ½ T beef bouillon granules (or you can use a can of beef broth)
1 tsp. salt
2 tsp. freshly ground black pepper
To freeze: Brown meat in large Dutch oven and set aside. In same pot, melt butter then add flour and cook over low heat 3-5 minutes or until smooth paste forms. Gradually add water, stirring constantly. Cook over medium heat until bubbly, stirring occasionally. Add meat and remaining ingredients. Bring to a boil; reduce heat and simmer, uncovered, for 1 hour. Yield 13 cups. Divide into 2 ziploc bags or containers, leaving space for expansion. Freeze.
To cook: Thaw in fridge. Heat on stove or in crock pot.