Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Rich, hearty, vegetable beef soup is one of my favorites. It's easy to make, nutritious and delicious. A steaming bowl of soup with a nice toasted slice of my favorite gluten-free bread, or a nice delicious chunk of gluten-free cornbread, and I'm in heaven.
This recipe makes enough soup to feed about six people. You can freeze any leftovers and reheat later. This soup goes well with gluten-free noodles, rice, or even mashed potatoes, for those who like a robust meal.
4 cups beef broth
1½ pounds stew beef, cubed
1 cup onion, sliced into small wedges
1 cup celery, sliced
3 carrots, peeled and sliced
4-5 small potatoes, washed and cubed
1 large can crushed tomatoes (28 ounces)
1 tablespoon sugar
1 teaspoons salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
½ teaspoon crushed rosemary
½ teaspoon ground thyme
½ teaspoon ground marjoram
1 Bay leaf
Splash of red wine, optional
1 cup frozen peas, optional
1 cup frozen corn, optional
In a large soup pot, add cubed meat, chopped onions, sliced celery, carrots, potatoes, beef broth and canned tomatoes. Add marjoram, rosemary, thyme and bay leaf, cover. Simmer for 5 hours.
If adding frozen vegetables and red wine, do so during the last 30-45 minutes of simmering.
If the soup is too thick, thin with beef both to get the desired consistency. This soup also freezes well, and is delicious when reheated.