Home Made Tomato Soup

**** My friend Daniel Mancini posted this totally amazing tomato soup recipe on QVC and you can find the original recipe here. He is also the man behind the company Mama Mancinis and you can find them on FB  and their website. I made this last night and I have to say that  honestly that was the best tomato soup ever! Now, it will not exactly taste like what you are used to with the canned stuff, but it is so much better for you and so healthy! ****

Ingredients:

1 28 oz can of whole Italian plum tomatoes

4 TBS unsalted butter

4 cups of chicken stock

1 tsp. salt

1 tsp. fresh black pepper

1/4 cup heavy cream

1/2 cup minced onion

2 minced garlic cloves

1/4 tsp. dry oregano

1/4 tsp. dry thyme

1/4 cup fresh chopped parsley

Directions:

in a 4 quart sauce pan or soup pot on a medium heat, add the butter, onion, garlic, salt, pepper and sauté on low heat for 10 minutes or until the onion becomes translucent.

Add the tomatoes and all the juice, oregano, thyme, and put on medium heat.

Bring this to a boil, cover and lower the heat to a simmer for 15 minutes.

Add the stock, bring to a boil, lower the heat, cover and simmer for 15 minutes.

Remove from heat and allow to come to room temperature

Once it is at room temperature, add the soup to a blender and puree it.

Put the soup back into the pot and bring to a boil, turn off the heat and stir in the heavy cream and parsley.

Serve.

 

Cook’s notes: I did not use the onion as I am allergic but I did add a tablespoon of onion powder into the soup. I also did not use the parsley because mainly, I did not have any on hand. I did add another splash of cream as well. I made grilled cheese sandwiches on Italian bread to complete the meal and it was so good! My 2 year old loves the soup and you do have enough to take it to work the next day for lunch!

Beef Vegetable Soup

**This is such a great soup, you can add anything that you want to it above what is on the recipe. It makes about 8 quarts and takes with prep time 2 hours give or take. Although I am making this tomorrow, I am trying it in the crock pot because I don’t have a pot that is big enough for on the stove. You could add all your favorite veggies other than what is here.**

Ingredients:
2 TBS vegetable oil (if using chuck roast instead of short ribs)
2 1/2 to 3 pounds of beef short ribs or 2 1/2 to 3 pounds of beef chuck roast*
4 quarts cold water
1 ( 28 ounce) can diced tomatoes
3 TBS dried parsley
2 TBS beef bouillon granules
1 TBS dried Italian seasoning
1 TBS House seasoning ( recipe at bottom)
1 TBS season salt, plus extra for seasoning
1 TBS Worcestershire sauce
1 tsp celery salt
1 tsp garlic powder
1/2 tsp black pepper, plus extra for seasoning
2 bay leaves
1 Cup thinly sliced carrots
1 Cup diced celery
1 Cup sliced green beans fresh or canned
1 Cup frozen black eyes peas
1 Cup frozen butter beans
1 Cup cut okra, fresh or frozen
1 Cup corn kernels fresh or canned
1 Cup diced potatoes
1/2 Cup uncooked elbow macaroni
Chopped fresh parsley leaves

Directions:
If using the chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove roast from skillet and cut it into 1 1/2- inch cubes; discard the fat. Place the beef cubes in a large stock pot. *** IF using short ribs, you can put them right into the pot with no preparation***.
Add water, tomatoes, dried parsley, beef bouillon. dried Italian seasoning, house seasoning, season salt, Worcestershire sauce, celery salt, garlic powder, black pepper, and bay leaves. Bring to a boil over high heat. Cover the pot;reduce heat so that the liquid simmers, and cook for 1 1/2 to 2 hours or until the meat is very tender.
***IF using short ribs, remove them from the pot and cut meat from the bones, discard the bones and the fat and return the meat to the pot.*** Add the remaining vegetables and the macaroni and return soup to a boil, stirring to distribute the ingredients. Reduce heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley.
To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface-it will pick up a lot of the fat.
* The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor….

House Seasoning:
1 Cup salt
1/4 Cup black pepper
1/4 Cup garlic powder
Directions:
Mix ingredients together and store in an airtight container for up to 6 months…..

**I personally do not use the house seasoning, way too much salt…. I tried it and did not like it. As for the beef bullion granules, I use 2 beef bullion cubes…. Same thing…. I do not add the beans or the okra…. but I add more macaroni and potatoes. This is a recipe that every time you make it , it gets better!! I use short ribs and it is so good!!!!**

Beef Vegetable Soup (Original Post 10/14/08)

This is such a great soup, you can add anything that you want to it above what is on the recipe. It makes about 8 quarts and takes with prep time 2 hours give or take…..

Ingredients:
2 TBS vegetable oil (if using chuck roast instead of short ribs)
2 1/2 to 3 pounds of beef short ribs or 2 1/2 to 3 pounds of beef chuck roast*
4 quarts cold water
1 ( 28 ounce) can diced tomatoes
3 TBS dried parsley
2 TBS beef bouillon granules
1 TBS dried Italian seasoning
1 TBS House seasoning ( recipe at bottom)
1 TBS season salt, plus extra for seasoning
1 TBS Worcestershire sauce
1 tsp celery salt
1 tsp garlic powder
1/2 tsp black pepper, plus extra for seasoning
2 bay leaves
1 Cup thinly sliced carrots
1 Cup diced celery
1 Cup sliced green beans fresh or canned
1 Cup frozen black eyes peas
1 Cup frozen butter beans
1 Cup cut okra, fresh or frozen
1 Cup corn kernels fresh or canned
1 Cup diced potatoes
1/2 Cup uncooked elbow macaroni
Chopped fresh parsley leaves
Directions:
If using the chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove roast from skillet and cut it into 1 1/2- inch cubes; discard the fat. Place the beef cubes in a large stock pot. *** IF using short ribs, you can put them right into the pot with no preparation***.
Add water, tomatoes, dried parsley, beef bouillon. dried Italian seasoning, house seasoning, season salt, Worcestershire sauce, celery salt, garlic powder, black pepper, and bay leaves. Bring to a boil over high heat. Cover the pot;reduce heat so that the liquid simmers, and cook for 1 1/2 to 2 hours or until the meat is very tender.
***IF using short ribs, remove them from the pot and cut meat from the bones, discard the bones and the fat and return the meat to the pot.*** Add the remaining vegetables and the macaroni and return soup to a boil, stirring to distribute the ingredients. Reduce heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley.
To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface-it will pick up a lot of the fat.
* The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor….
House Seasoning:
1 Cup salt
1/4 Cup black pepper
1/4 Cup garlic powder
Directions:
Mix ingredients together and store in an airtight container for up to 6 months…..
I personally do not use the house seasoning, way too much salt…. I tried it and did not like it. As for the beef bullion granules, I use 2 beef bullion cubes…. Same thing…. I do not add the beans or the okra…. but I add more macaroni and potatoes. This is a recipe that every time you make it , it gets better!! I use short ribs and it is so good!!!!