Bear Creek Vegetable Beef Soup: Part II

 

If you're unfamiliar with Bear Creek Soups, the next time you're shopping for groceries, check them out.  They have a wide variety of flavors.

I made the vegetable beef version last year (and blogged about that experiment) and decided that I'd make it again and add tons of veggies to this batch.  I also made it in the slow cooker and had enough to share with another family AND put some in our freezer.  This is an excellent base to start your pot of soup and make it your own.

1 package Bear Creek Vegetable Beef Soup Mix

8 oz. water

2 beef bouillon cubes

2 T. olive oil

2 pounds beef stew meat

2 T. minced garlic

3 carrots, sliced

2 (14.5 oz.) cans diced tomatoes

1 large yellow onion, chopped

1 can corn, drained

1 can cannellini beans, rinsed and drained

2 cups fresh green beans, cut into 1 inch pieces

2 cups fresh or frozen sliced okra (NOT breaded)

3 ribs celery, sliced

2 large white potatoes, peeled and cut into bite-sized pieces

salt and pepper to taste

Add the soup mix, water, and bouillon cubes to a large slow cooker and set to high.

In a large skillet, over medium high heat, add the olive oil.  Brown the stew meat in batches so that it has room to cook and brown and not steam.  The browned bits are where the flavor is.  Add the garlic to the last batch.  Cook, stirring frequently and as the beef has browned, add it to the cooker.

Add all the remaining ingredients, stir well to combine, cover and set to cook on HIGH for 3 - 4 hours or LOW for 5 - 6 hours.

In my opinion, this soup is best served with homemade cornbread.  So here's my recipe!

Buttermilk Cornbread