My wife and I love to eat and cook. We love going out to eat as well but our preference is to cook our own meals as we can choose the ingredients and the quantities and make sure we are getting enough protein, carbs, and veggies. As it’s only my wife and I at home and our 3 cats (yes 3 cats, which I’ll talk about in a future blog post), when we cook we like to make easy and tasty recipes with whatever we have in our house. We also like to make enough food to last a couple days to give us some lunches for work. Disclaimer #1: I’m not a chef but I did learn some good cooking tips from my mom who makes the best food I’ve ever eaten. Disclaimer #2: I may be slightly biased when it comes to my mom’s cooking.
I really like this recipe because it reminds me of home and my family back in Texas. This soup is one of my many favorite comfort foods. Whenever I go back home to visit my family my mom always cooks this for me. My wife is also a big fan of this soup.
I’ve always wanted to make this soup and a few year ago I asked her how long it takes to make and how much prep work is needed. To my surprise, she said there was minimal work as all I really needed to do was boil water, toss in the meat and veggies and be patient. I couldn’t wait (impatient) to make the soup as soon as I got back home.
To make this soup I use an 8 quart stock pot that my mom gave me. The brand I use is Le Creuset (here is the link to the one I use) and it is practically foolproof when it comes to making this soup.
Ok, now time for the recipe!
Prep time: 15 minutes
Overall approximate cooking time: 2 hours
- 5 lbs. of bone-in beef (you can choose your favorite cut or ask the butcher. We like a lot of protein in our meals.)
- 5 carrots peeled and cut into 3-4 pieces for each carrot
- Potatoes, small round
- 1 head of cabbage
- Corn (optional)
- Green beans (optional)
- Jalapeno (optional)
- Water: enough to cover the meet and all the veggies
- 1 tbsp Fish sauce insert pic. (This is the twist and really adds flavor to the soup. You can buy this at any Asian market or get it here. I use the Filipino one as my mom is from the Philippines).
- Sea salt (if you don’t use the Fish sauce)
- Fill the Dutch oven enough water to cover the meat and the amount of veggies you want to eat
- Put the meat and 1 tbsp of the fish sauce in the Dutch oven on medium-low heat and cook for approximately 45 minutes to 1 hour.
- Once the meat has been cooked, add the veggies and let it cook for another hour or until the veggies are soft.
- Serve with white or brown rice or bread and half a lemon. You can squeeze the lemon into the soup for added flavor.
This soup is really easy to make and it’s hard to mess it up. For a minimal amount of work, you can make a flavorful meal that is loaded with protein and veggies. You can also mix and match any kind of veggies for this soup and it will still taste great.
Even though I now have the recipe and have made this soup a few times, my mom’s soup will always be my favorite. But I am glad to bring some comfort food home to Arizona and share it with friends.