In an attempt to stay clearly “in my lane,” I am putting these soup posts on a Saturday instead of taking up a weekday decor/lifestyle spot. But, for those of you who are enjoying the benefits of the soup lifestyle (it’s not purees you guys, I promise), you’ll get new HEARTY soup recipes that we’ve tried and tweaked on Saturday mornings in time for you to make your shopping list and meal prep for the week. This might be the most genius blog idea I’ve come up with since Makeover Takeover, not because I invented the soup but because now I have an excuse on Fridays to stay at home for a few hours and cook (and shoot) and feed my staff.
Now, let me be clear: I am NOT a chef, nor will I ever be a food blogger. Hell, I basically just learned the incredibly relaxation value of cooking three months ago. But here I am, now, well, legitimately excited when the kids go down for me to set my laptop up to an easy-to-watch show and chop vegetables for an hour before I tuck myself in bed.
So today’s soup is in response to some of you who are concerned that only eating soup is weird/unhealthy. I fear that your concern came from not fully reading the post and so please realize that the soups we are talking about are basically the equivalent of eating a roasted chicken with vegetables covered in water. These are HEARTY AF. I haven’t even done a pureed soup yet. So far, all that we’ve recommended are chunky, full of so much protein and a ton of texture, crunch, dimension and then brightness and flavor. One caveat is that these are clean, meaning eliminating the dairy, grain, gluten, and most starches (with the occasional potato) and cooked the vegetables enough to digest and extract their nutrients so much easier.
Writing this on Saturday means that I haven’t had anything but stews since last Sunday and I feel so great. No bloating, clothes are already looser in the areas that needed to be and my skin looks bright, etc.
So without further ado, here is today’s soup recipe (which is inspired by and adapted from this recipe from Cafe Delites, but tweaked a bit for our liking/souping needs). It’s grain-, dairy-, sugar- and gluten-free, full of lots and lots of veggies, and because of the steak and potatoes, it’s SO hearty. This is a one-bowl and done (okay, maybe two depending on how big your bowl is) type of stew. I find it easier to prep out all the veggies, measure out the spices and, you know…what they call in the culinary world, “mise en place.” That’s why the ingredients are listed out by category instead of in order of use…it felt more sensical to me that way for how I cook (and maybe you do, too?).
WHAT YOU NEED
- 1 large onion, chopped
- 1 bunch of celery, chopped
- 6 carrots (rainbow for more color!), diced
- 1 small green cabbage chopped into bite-sized pieces (we did half green half purple for more color)
- 1.5 cups fresh green beans, chopped into 1-in pieces
- 1.5 cup of tiny rainbow potatoes, quartered
- 1 head garlic minced
Herbs & Spices
- 2 teaspoons onion powder
- 3 tablespoons each fresh chopped parsley, thyme, rosemary and oregano
- Salt and freshly cracked black pepper to taste
- Chopped parsley for garnish
Meat & Dry Goods
- 2 tablespoons avocado oil
- 1.5 lbs ribeye fillet steak, cut into 1-inch pieces (trimmed of visible fat)
- 8 cups beef bone broth
HOW TO COOK IT
- Heat oil in a large pot over medium heat, add the beef and sear on all sides until brown, set aside.
- If the pot is dry, add a touch more oil. Add the onions, cook until transparent and cook until transparent (about 3-4 minutes), then add garlic (being careful not to burn it
- Add the celery, carrots, and potatoes to the pan, cook 3-4 mins, mixing occasionally
- Add the cabbage and green beans and cook for another 5 minutes, mixing all ingredients through
- Add bone broth, herbs and onion powder; mix well. Add browned beef.
- Bring to a simmer; reduce heat to medium-low and cover, with a lid. Allow to simmer for 10-15 minutes, or until the cabbage and carrots are soft.
- Season with salt and pepper to taste, add in more herbs, if needed. Serve warm with a sprinkle of fresh parsley (if desired).
It’s delicious, hearty and super filling. So I invited everyone from the office to come over and eat it (sorry, my two vegetarians).
Aside from soup, there are a handful of things I’m calling my “soup making essentials” and because many of you have asked on social what I’ve been using in the kitchen, we put this little roundup together to get anyone new to souping (cooking?) started. I myself am still new to this, but these are the things I pull out EVERY single time I make a pot (every day). Some are higher-end (like the knife) and others are more basic and budget-friendly. Let me know if you have any questions!
Dutch Oven: I use this Dutch oven at the mountain house because it looks GOOD just sitting up on my stove (and for $45, it’s GREAT).
Knife: Emily B. bought this knife for me for Christmas and it happened to be the one that we also use in LA, so I brought it up to the cabin and it chops so well, clean and fast. I’m sure there are a million great knives out there, but this brand is GOOD so far (Arlyn—whose love of design is only rivaled by food and cooking—also swears by Zwilling and has had a set she loves hard for the last 9 years that are still going strong).
Cutting Board: This cutting board has a slot for your phone (on the other side) and catches the juice for roasts or juicy veggies on the other side. Designed by the ladies at Food52. Nice job.
Ladle: Yes to cool looking ladles. For months, I just used my 1-cup measuring cup as a ladle, but it seemed time to grow up a bit.
Glass Containers: I also didn’t realize the ease of only using glass containers to store my soup until recently. Using glass means the next day they can go straight into the microwave instead of transferring to a bowl. Rookie move, I know, but now I KNOW.
Measuring Cups: For measuring cups and measuring spoons, I use/love these from Target’s Hearth & Hand with Magnolia line mostly because they look awesome and are perfectly functional.
We’ll link up different tools every week (as well as recipes and recipe books), so please let us know what you are curious about. We’ll try to hit different budgets and styles, too.
If you are making soup this month (and it doesn’t have to be for EVERY meal either), don’t forget to tag me @em_henderson so I can see them and, of course, use the #JanSTEWary and #ShowEMyourSoup hashtags. We’ll repost some of them and if there are recipes you want us to try or you recommend, please DM us while you are souping.
The post #JanStewary: Healthy (and SO Hearty!) Beef and Vegetable Stew appeared first on Emily Henderson.