Lucky Vegetable Beef Soup is the perfect soup to ring in the New Year.
I combined my favorite vegetable soup recipe and added beans instead of the pasta I usually add. And since we have had a serious cold snap here in the midwest, this soup is perfect for warming you inside and out. I really like many different varieties of beans, so the 15 bean dried mix is perfect for me. If you have the time, it is better to soak your beans overnight. But in a pinch, you can slowly cook them to doneness. This does not work quite as well as soaking overnight because the smaller, more tender beans in the mix tend to break up. Lucky Vegetable Beef Soup would go perfectly with my Smothered Beer Braised Brats.
For more cooking tips, see Cook’s Country America’s Test Kitchen.
Lucky Vegetable Beef Soup:
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- 1.5 - 2 pounds beef stew meat
- 2 cans beef stock
- 1 cup red wine
- 2 small cans V-8
- 10 ounces 15 dried bean soup, Cajun
- 7 mini carrots, sliced
- 1 stalk celery, sliced
- 3 small potatoes, cut into small chunks
- 1 onion, chopped
- 28 ounces diced tomatoes
- 1/2 cup dried barley
- 1/3 cup pasta stars
- 1 cup frozen corn
- Cajun spice from beans
In a large stock pot, gently boil the stew meat in 1 can of beef broth, red wine, 2 cans V-8 and enough water to fill the stock pot half full.
If you are boiling the beans instead of soaking them, in another pot follow the directions on the package, saving the Cajun spice for later.
After the stew meat has boiled for 1 hour, add the carrots, celery, Cajun seasoning, 3-4 cups water and the other can of beef broth and boil for 45 minutes.
Add the potatoes, onions and tomatoes and boil for 30 minutes more.
Add the barley, star pasta and corn and boil for an additional 15-20 minutes or until the barley is tender.
Right before serving, add the beans (cooked or soaked).