Summer is coming to an end and one of my favorite things to do at this time of year is make End of Summer Vegetable Beef Soup. I make one last trip to the farmers’ market or to a local farm stand where the last of the summer’s vegetables are still abundant. This soup, which is my own recipe, can be made with or without meat. I like to use Black Angus beef stew meat but you can substitute the beef with Cannoli beans and the beef stock with vegetable stock!
End of Summer Vegetable Beef Soup
- 1 lb. Black Angus Stew meat (cut in smaller pieces)
- 1 pkg. Lipton Beefy Onion dry onion soup mix
- 1 small yellow onion (diced)
- 2 cloves garlic (finely diced)
- 2 c. fresh green beans (cut)
- 2 c. carrots (cut in small pieces)
- 1 14.5 oz. can of diced tomatoes or three fresh tomatoes (diced)
- 4-5 potatoes diced
- 3 ears corn (cut off the cob)
- 1 32 oz. box Swanson Beef Stock
- 1-2 cups water
- (Optional) 1 c. Kale thinly sliced
Brown the meat, onions and garlic in olive oil in a soup pan. Once the meat is brown, add the package of dried onion soup to coat the meat, then stir for a couple minutes. Add the beef stock and tomatoes, bring to a boil and turn down to medium or low heat to simmer. While simmering, cut the green beans, carrots, corn and add to the pot. Add water as needed. Salt and pepper to taste. Simmer for 1 to 1 1/2 hours until meat and vegetables are tender.
Serve with a loaf of crusty French Bread! Enjoy.