Hearty Beef and Veggie Soup

I love soups in the winter time not only because they are tasty and warm, but because they’re so pretty too!  I love when my food is fun to look at.  In fact, sometimes if it’s too easy on the eyes, I get so entranced that I forget about the world around me and my family has to bring me back to earth so we can enjoy a good meal and conversation around the dinner table.  🙂

All kidding aside, soups are just that go-to, comforting sustenance that everyone needs when the air is biting cold outside.  I have a hard time letting go of them once the summer months hit.  But the grilling is enough to convince me to part our ways for a bit.

Carrots, mushrooms celery, spinach, potatoes and bite-sized chunks of beef swim in a savory, seasoned-to-perfection beef broth to make this bowl of goodness.

I also can’t get enough of the soups because they feed a crowd and it means I don’t have to cook for a few nights afterwards.  And, in my opinion, soup tastes even better the second day!  It’s also a great excuse to serve up a large side of bread, which is my Achilles heel.

Adapted from Family Fun Magazine, Oct. 2004 Issue

Makes 8 to 10 servings

3 Tbsp. olive oil

1 pound stew beef in bite size pieces

2 Tbsp. flour

1 large onion, sliced, quartered and separated

8 oz. thinly sliced fresh mushrooms

2 cloves garlic, separated

7 c. beef broth

Salt and pepper to taste

One large potato, peeled and cubed

2 large carrots, peeled and thinly sliced

2 stalks celery, sliced

1 teaspoon basil

1/2 teaspoon thyme

1/2 tsp. rosemary

1/2 tsp. oregano

2 c. fresh spinach, rinsed and coarsely chopped

1 tsp. Worcestershire sauce

Heat oil and 1 tsp. garlic in a large, heavy soup pot over medium heat.  Coat beef chunks evenly in flour, then add it to the pan.  Brown the beef over medium-high heat for 2 to 3 minutes.  Add the onions, mushrooms, and remaining 1 tsp. garlic; cook for 2 minutes, stirring often and scraping the bottom of the pan to bring in added flavor.  Add the beef broth.  Lightly salt and pepper the soup, cover, and simmer gently for about 30 minutes.

Add the potato, carrots, celery, basil, thyme, rosemary and oregano.  Return to a simmer and cover.  Simmer for an additional 20 minutes.

Stir in the spinach and Worcestershire sauce.  Taste, then add more salt if needed.  Cover and simmer just until spinach is wilted, about 5 minutes.  Serve.

I’m looking forward to the singing of the birds in the trees and bright, happy blossoms peeking out from the plants, but I’ll hold onto winter for a little longer if it means delicious dishes like this!

I hope you enjoy it!