Preserving Delicious Vegetable Beef Soup

Vegetable beef soup is a hearty, comforting dish that is perfect for a chilly day. Filled with tender beef, a medley of vegetables, and flavorful broth, this soup is a favorite for many. However, sometimes we make a big pot of vegetable beef soup and find ourselves with leftovers that we don’t want to go to waste. In these cases, it’s important to know how to properly preserve the soup so that it can be enjoyed later.

There are a few different methods for preserving vegetable beef soup, including freezing and canning. Freezing is the easiest and most common method for preserving soup, as it requires minimal equipment and can be done in any home kitchen. Canning is a bit more involved, but it can be a great option for those who prefer to have shelf-stable soup on hand.

To freeze your vegetable beef soup, start by allowing it to cool completely. Once cooled, ladle the soup into freezer-safe containers, leaving a bit of space at the top for expansion. Seal the containers and label them with the date so that you can keep track of how long they’ve been in the freezer. When you’re ready to enjoy the soup, simply thaw it in the refrigerator overnight and reheat it on the stove or in the microwave.

If you prefer to can your vegetable beef soup, you’ll need to follow a specific canning recipe to ensure that the soup is safely preserved. This typically involves using a pressure canner to process the jars at a high temperature for a specific amount of time. Canning vegetable beef soup requires a bit more time and effort, but the result is a shelf-stable product that can be stored for long periods of time.

Now, let’s take a look at a delicious vegetable beef soup recipe that you can enjoy now and preserve for later.

Vegetable Beef Soup

Ingredients:
– 1 pound stew beef, cut into bite-sized pieces
– 1 onion, diced
– 2 cloves garlic, minced
– 4 carrots, sliced
– 4 celery stalks, sliced
– 2 potatoes, diced
– 1 can of diced tomatoes
– 6 cups beef broth
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 2 tablespoons olive oil

Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the stew beef and cook, stirring occasionally, until browned on all sides. Remove the beef from the pot and set aside.

2. In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.

3. Add the carrots, celery, and potatoes to the pot, and cook for 5-7 minutes, until the vegetables start to soften.

4. Return the beef to the pot, along with the diced tomatoes, beef broth, thyme, and oregano. Season with salt and pepper to taste.

5. Bring the soup to a boil, then reduce the heat and simmer for 1-2 hours, or until the beef is tender and the vegetables are cooked through.

6. If you plan on preserving the soup, allow it to cool completely before transferring it to freezer-safe containers or canning jars.

This vegetable beef soup is a tasty and nourishing dish that can be enjoyed right away, or preserved for later. Whether you choose to freeze or can the soup, you’ll be able to savor its delicious flavors whenever you’re in the mood for a comforting bowl of homemade soup.