Chef John Folse's Fresh Start Vegetable Beef Soup

Fresh Start Vegetable Beef Soup

xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" / 

Prep Time: 2 ½ Hours

Yields: 8 Servings



It always seems somewhat cruel that New Year's resolutions are made in the dead of winter when we are still craving hearty, comfort food. However, with a few simple changes to the salt content and the cut of meat selected, a farmhouse classic can be rendered a little more healthy without sacrificing flavor.



2 ½ pounds lean round steak, cubed

2 cups chopped onions

1 cup chopped celery

1 gallon water

1 cup sliced carrots

1 cup diced turnips

1 (12-ounce) can whole tomatoes, no salt added, drained

1 cup diced potatoes

1 (8-ounce) can mixed vegetables

½ tsp salt

black pepper to taste

Louisiana hot sauce

2 ounces spaghetti

½ head cabbage shredded



In a large cast iron Dutch oven, place round steak, onions and celery. Add water, bring to a rolling boil and reduce to simmer. Cook until steak is tender, approximately 1½ hours. Add carrots, turnips, tomatoes, potatoes and mixed vegetables. Continue to simmer 30 additional minutes. Add water to retain volume as necessary. Season to taste using salt, pepper and hot sauce. Break spaghetti in half and add to the pot with the cabbage. Continue to cook until spaghetti is tender, approximately 10-12 minutes. Adjust seasonings if necessary.