A rich, hearty mixed vegetable beef soup, made with The Bouilli of a soup meat roast and bone broth.
Soup Meat Vegetable Beef Soup with Bone Broth
In case you missed my previous post for The Bouilli, this is the Beef Vegetable Soup that I made after preparing the initial meal of "boiled meat with juices," served with rice.
In short, Creole Bouilli refers to the preparation of a beef roast that is slow-braised (you don't really want to boil it) for several hours, completely covered in liquid, and to which I added some seared beef bones.
While you can use any leftover roast for this soup, of course, the outstanding flavor of The Bouilli makes a knock your socks off soup. To learn more about The Bouilli, tap that link and learn all about it!
If broth was refrigerated, skim off the fat from the top, then place into a soup pot to heat up. Taste broth before adding salt to your soup. Unlike a basic broth, a refrigerated bone broth will look like this! While bone broth can benefit from a long cooking time up to 2 days, most of us don't have that kind of time. Even with a few hours of time, a good amount of collagen and gelatin can be extracted, both important nutrients that help to support joint and skin health.
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Chop up 1 cup of raw, peeled potato.
Frozen vegetables are as close as you can get to fresh, so for convenience, I'm using frozen, which I like to rinse first, just to remove any ice crystals and take away some of the chill. You may absolutely use fresh vegetables here too.
Mix up the soup seasonings. I'm using salt, freshly cracked black pepper, Cajun seasoning, garlic powder, dried basil and dried parsley.
You'll want about 3 cups of The Bouilli meat you made, either shredded or chopped. You can still make this soup even if you didn't prepare a roast that way, of course!
Add the potatoes, frozen vegetables, tomatoes, beef base and seasonings; bring just up to a boil. Reduce heat and simmer for about 20 minutes, or until potatoes are cooked through and vegetables are tender, stirring occasionally. Add meat and simmer until heated through. Taste and adjust seasonings as needed; hold over low heat until serving.
Prepare egg noodles separately, if using, and spoon cooked noodles into individual serving bowls. Ladle the soup on top. I like a sturdier bread than cornbread, so I usually serve my soup with hot French bread, rolls, or any other denser bread or a great sandwich.
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