Vegetable Beef Soup

I love making soup, it is so comforting to sit down to a bowl of homemade soup and a nice piece of homemade bread! I have only been making homemade soup for a year or so, I used to be intimidated by the thought of getting the seasonings right. Go figure! I have come to realize that soup is so easy to make from scratch and it doesn't matter if it isn't the same every time, just use what you have and it will still be good!

We picked up a package of local, grass-fed beef stew meat at the Farmer's Market last week and that was my inspiration for this soup. I have made lots and lots of different chicken soups but this is my first vegetable beef, I usually just make stew. I know, I know, not really much difference is there? :)

This is one of those recipes without specific quantities for the ingredients, just add whatever you have on hand, in the amount you like, and become one with the soup! I tried to keep it simple to let the beef become the main "star" of the dish. I do like to use stock in a box as opposed to canned broth because it has more flavor and less sodium. Uh, I think I've been watching too much Food Network!

Saute some chopped onion in a little butter and olive oil until soft.

Dredge the beef chunks in seasoned flour and add them to the pot and let them get nice and brown to add to the flavor. Then add about 2 cups of the stock and one cup of water and a little dried thyme or whatever seasoning you prefer and let the meat simmer for about an hour.

Add some diced potato and let that cook for about 10 minutes.

Then add a nice heaping amount of frozen mixed vegetables and let the soup cook for another 10 to 15 minutes until the vegetables are done. Check and adjust seasoning if necessary.

Stop by The Country Homemaker Blog Hop and see what Heidi and all the other ladies are up to this week! :)