December 8, 2015


...when temperatures start to turn chilly and I need some good comfort food, believe it or not -the first thing I think of is not's SOUP.  Yes, good old Vegetable Beef Soup.  I usually make it using a nice chuck roast that I cut into cubes myself (per my MaMa because now a days stew beef is  trimmed far too lean to make a good really good stock - and she's right).  But this time I made soup using regular old cubed steak.  Inexpensive but, for me usually tough no matter how I cook it, but it works really well in a soup.   I thought it was an interesting recipe when I first found it  and have made it numerous times so I thought I'd share here.  Hope you will try and enjoy.
A quick and easy meal to prepare and delicious
Drained Canned or frozen vegetables may be used instead of fresh
3 Tbsp. Olive Oil
1 pound of Cube Steak, cut into 2" cubes (can substitute sirloin steak, or beef stew if you like)
1 Large Onion, chopped
1 Cup Carrots, diced
1 Cup Celery, diced
1 Cup Sliced Okra (Hey, I'm from the South - gotta have it, but you can leave it out if you like)
3 Cans Low-Sodium Beef Broth, OR (2 tubes of Knorr Homestyle Stock dissolved in 3 1/2 Cups of Water)
2 Bay Leaves
1 151/2 Ounce  can Diced Tomatoes, with juice
1 Tbsp. Worcestershire Sauce
1 Tbsp. Italian Seasoning
1 Tsp. Granulated Garlic Powder
1 Tsp. Seasoned Salt
Freshly Ground Pepper to taste
Salt to taste
In a large pot, heat 1 Tablespoon of olive oil over medium-high heat.  Add half the steak and cook, stirring frequently, until well browned on all sides.  Remove steak with a slotted spoon.  Repeat with another Tablespoon of Olive oil and the remaining steak, removing steak from pot once the meat is browned.

Reduce heat to medium-low and add the remaining 1 Tablespoon of Olive to the pot.  Add the onion and saute about 5 minutes.  Add carrots and salt and continue sauteing another 3 minutes.  Add ALL remaining ingredients and cooked steak to the pot, and stir to combine.  Bring to a boil, scraping the bottom of the pot to dislodge any brown bits from cooking the steak.  Reduce heat, cover and simmer for 1 1/2 hours.

I serve with shell pasta that has been cooked on the side - not in the soup and drained, and Corn Muffins on the side so it looks something like this
What's one of your "go to" comfort foods for chilly days????


  1. I so agree with you on the beef fat thing. Sure, I don't want to eat fatty foods but once in a while you need a bit, if not just to bring back the memories of eating such wondrous things. What I would give for a good pork shoulder with a thick layer of fat. OK, I'm embarrassing myself now. Your recipe looks and sounds awesome. Thanks for sharing.

    1. You are welcome Bunny! Now that pork shoulder sounds wonderful!

  2. Anonymous12/09/2015

    Soup is a great convenient meal. Thanks for sharing this recipe. I usually cook chili during the colder months.

    1. Yes soup is convenient ESPECIALLY when you have enough left over to freeze for later. I placed two nice sized containers of it in the freezer.

  3. Looks like a really good recipe Ms. Faye!! I agree with you and love, love, love me some good soup too! I'll have to try it without the beef (I'm a vegetarian)...thanks so much for sharing your recipe with everyone. I hope you enjoyed your soup!

  4. Vegetable beef soup or beef stew are what I want on cold nights. Yours looks like a good one.

  5. I agree and also love beef stew too Marjie.



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