Soup Sundays: Vegetable Beef with Cheddar Biscuits
This Soup Sunday is a classic soup, one of the heartiest, tastiest and warming soups of all- Vegetable Beef-, with one of the tastiest dunkable companions- the cheddar biscuit.
This soup should almost be named the ‘anything and everything’ soup because you can put literally anything and everything in it. Take the ingredient list below as more of general guidelines for vegetables to add to your soup- because you can really add anything that you want!
Vegetable Beef Soup
1 1/2 lbs of stewing beef, cubed
1 medium onion, chopped
1/2 cup chopped mushrooms
1 tsp dried basil
1 tsp dried oregano
1 tbsp paprika
2 cups chopped carrots/turnip/potatoes/other root vegetable
2 1/2 cups (or more) of beef stock
1/2 can of tomato sauce
1/2 cup cooked barley
1/2 can of black beans
1/2 cup of chopped brussels sprouts
1/2 cup corn
Sear beef in the bottom of a soup pot. when the outside has browned, add onions and mushrooms, cook until the onions are translucent. Add basil, oregano and paprika coating the meat, onions and mushrooms, fry for 1-2 minutes.
Meanwhile cook root vegetables in a bit of water in the microwave (to reduce the amount of time it takes to cook in the soup).
Add beef stock, tomato sauce, and root vegetables with water to the meat. Bring to a boil, then reduce to a simmer and cook for 20 minutes. Add barley, beans, brussels sprouts and corn, then continue to simmer until the meat is tender and the brussels sprouts are cooked. Add salt and pepper to taste- then serve your tasty soup!
Don’t forget to make these dunkable companions to go with it! These are my absolute favourite thing to go with soup- so tender and flaky!
2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter, cold and cubed
3/4 cup cubed cheddar cheese
1 cup buttermilk
Mix flour, baking powder and salt together. Cut in the butter, mixing with a pastry blender until it is in little pieces, making a crumb-like texture. Add the pieces of cheese, coating them with the flour mixture, then add the milk and mix until it is just comes together. Spoon onto a baking tray lined with parchment paper. Bake at 400°F for 20 – 25 minutes, until lightly brown. makes 12 small biscuits or 6 large biscuits. Serve warm with butter.. mmmmmm.
It has been so nice having soup every Sunday this fall :), and enjoying the leftovers for lunch through the week. Snuggling onto the couch with a mug of soup and a cheese biscuit, watching TV. I have been loving the new season of Downton Abbey- all the accessories they wear- it makes me want to make some beautiful hair pieces. I’ve also been loving a BBC show called The Paradise- the period costumes, the accents – it give me the warm fuzzies.
My other great TV fashion inspiration source (very different from the previous two shows) is Revenge. The ladies (and men) on that show wear the most amazing things,- the nautical themes *swoon*- my fashion fav is Charlotte- she is always just so polished but edgy and fresh- just love it! – And I will definitely be finding some inspiration for future sewing projects from this latest season! Also who can not LOVE Nolan – and pretty much everything he wears and does?
Anyways, enough of my TV fashion idiols, back to the kitchen- when will we finally invent dishes that wash themselves?