Carrot Stew: The Best Vegetable Beef Soup You Will Ever Have
Are you coming to my house for dinner? I asked my friend. “Depends…are you making your mom’s soup?” Yes, Carrot Stew is good enough to win you friends, make your kids eat their vegetables with a smile, and is hearty stick-to- your- ribs satisfying. It is chock full of vitamin A and Vitamin C. To top it off, it has nothing but simple, healthy ingredients and is almost impossible to screw up.
Carrot Stew: Vegetable Beef Soup
This family recipe for Vegetable Beef Soup has been affectionately called “Carrot Stew” since I was a little girl. My mother read us a Little Golden Book, “The Tawny Scrawny Lion” in which the animals are all terrified of the Lion. He eats an animal a day until they appoint a rabbit to “go talk to him about it.” The animals believe that this will give them a one day reprieve, as surely the lion will eat the rabbit. However, the lion ends up going to the rabbit’s home with the intent of eating the entire family of rabbits. The rabbits are cooking “Carrot Stew”. They serve him a big bowl, and they keep bringing him more until he is so full he can’t even THINK about eating animals. The lion is “fat as butter and sleek as satin.” My clever mother then prepared Vegetable Beef Soup and said, “Girls, guess what? THIS IS CARROT STEW.” Holy cow! My mother was a genius who somehow got the recipe from those rabbits, and we couldn’t gobble it up fast enough.
Through the years, the recipe has retained its magic. It is our “go to” recipe when someone is sick, sad, or we need to serve a crowd. In fact, we argue over who gets to bring it. Because in addition to getting the credit for bringing a great dish, see above…it’s easy!
Finally, if you decide to make this soup,
let me know what you think…and save a bowl for me!
- 2 lbs of 80% lean hamburger
- 3 Cups Sliced Carrots
- 3 Idaho Potatoes 2-3 Cups cubed
- 2 Cups frozen mixed vegetables
- 1 Large Yellow Onion
- 2 Cups Celery
- 1 32 oz box Kitchen Essentials Beef Stock
- 1 64 oz bottle of V8 original
- 3 dried bay leaves
- 1 Tbsp Vegetable oil
- Salt and Pepper to taste
- In a large stock pot, combine the V8 juice, beef stock, bay leaves and potatoes. Simmer on medium low heat, stirring occasionally. Season hamburger with salt and pepper and fry over medium heat until well done, then add the hamburger to the stock pot. Fry carrots, celery, and onion together in oil just until softened, then add these to the pot as well. Continue to slow simmer, stirring and tasting occasionally. Add salt and pepper to taste. This soup favors a decent dose of pepper. Simmer until vegetables are soft, then add frozen mixed vegetables. Continue cooking for 10 minutes or until frozen vegetables are warm. This soup is yummy on day 1 but much better on day 2 after all of the flavors come together. Leftovers are truly something to celebrate with this recipe!
- I love this soup with a corn bread muffin and butter on the side. Remember that the bay leaves are for seasoning, not for eating, so make sure to remove them if you are serving to little people.