The first official day of fall has come and gone, and that means it’s legitimately time for soup again! And I no longer have to put up with judgmental looks when I ask what the soup of the day while sitting on a patio in July.
As it is now October, I’ve clearly already made chili (cheese dogs) in celebration of the season, but this week I decided to turn my attention to things more healthy.
This recipe is similar to Mama Dunny’s oft-praised Veggie Beef Soup, and it is certainly not lacking in the ingredient department. Luckily most of these ingredients can be bought already prepped, so you get to stand and stir and taste and season without having to chop ’til your fingers fall off.
And believe it or not, the addition of Zing Zang here is not just a reflection of my inability to wait until Saturday morning to make myself a bloody. It actually adds great flavor and seasoning. Give it a slurp and see what I mean.
2 boxes beef broth
1 beef brisket (2.5 lbs or so), cut into 8 pieces
1 large can tomato sauce
2 cups Zing Zang Bloody Mary Mix
1 package mushrooms, sliced
2 carrots, chopped
2 stalks celery, sliced
1 potato, chopped (or parsnip if you’re feeling experimental)
2 cups cabbage, chopped (crunchy goodness)
1 bag frozen peas, carrots, corn, and lima & green beans
1 can diced tomatoes + juice (any non-Rotel variety)
1.5 cups mini farfalle pasta
1 tsp chili powder
1 tsp cumin
hot sauce & Tony’s & Cavender’s to taste (natch)
- Place brisket in large dutch oven. Cover with beef broth, tomato sauce, and Zing Zang. Add spices.
- Bring to boil and reduce to simmer. Cook on low for at least 3 hours (the longer and lower the better, but you just have to cook it until the brisket starts to pull apart).
- Once the brisket is tender, remove it from the broth and let cool. Pull apart.
- Turn the broth up to a boil and add the veggies. [Start with carrots and potatoes (which will take longer) and work your way down to things that cook quickly like mushrooms. ] Turn down to a simmer.
- Add beef and uncooked pasta. Simmer until pasta is cooked through. Add more broth if necessary.*
- TASTE and SEASON. This is a big ole mess ‘o soup (because why would make any other amount?), and that will require a LOT of seasoning. My measurements are always estimates, so use your own judgment. Nothing is more disappointing than bland broth.
- Serve with Saltines. Because some things Grandma did you cannot argue with.
*Do not be afraid to add more broth (and subsequently more seasoning) as you go along. All these veggies will suck up that moisture, and the broth is so delish that you’ll want more of it.
Apparently it’s Bacon Day here at Nummy Num Num, and as days go, that’s not too shabby. The Chef likes to serve this with steak, and I’d like to suggest the Coffee Rubbed variety for your noshing pleasure.
8 bacon slices, chopped
3/4 cup of mayo
2 tbsp red wine vinegar
1 tbsp honey
16 oz coleslaw mix (cabbage)
1 cup crumbled blue cheese
salt and pepper
- Cook bacon in a large skillet until crisp. Transfer bacon to paper towels to drain.
- Whisk honey, vinegar, and mayo in a large bowl.
- Stir in slaw mix, cheese, and bacon. Season with salt and pepper and toss to coat. Cover and chill for up to 2 hours until ready to serve.
The Chef’s Spicy Southwestern Slaw looks amazing, and I will need to try it out. I thought I would offer up another non mayo slathered alternative to slaw as well. Mine is more vinegar based, and the key ingredient being Rice Wine Vinegar. You should be able to find that at any grocery, not just your local ethnic pet store. All of this is to taste, and there are a ton of optional ingredients to add. I use this as a side to Chef John’s pulled pork. Recipe coming soon! -ts
Red cabbage shredded
Package of green shredded cabbage w/carrots
Green onion chopped
dab of Mayo
dash of sugar
1 juice of a lemon or lime
Rice Wine Vinegar
less then a handful of chopped cilantro
Cayenne pepper (optional)
Salt & Pepper (to taste)
- Whisk together in a bowl mayo, sugar, lemon or lime, salt, pepper and cayenne (if using), & vinegar together.
- Pour dressing over cabbage, onion and cilantro and toss. Taste for additional seasoning. Allow to marinate for at least an hour.
– chopped jalapeno
– toasted sesame seeds
– almond slivers
– sesame oil
– finely julienned cucumber
I think Germany was my favorite part of Epcot. Since I’ve been there, I clearly have a full understanding of German food. It’s all brats and beer, right?
As it turns out, The Chef says they have veggies in Germany too. And these braised ones would definitely be a great side dish… for the brats I assume they eat at every meal.
1 ounce of butter
1/4 cup of yellow onions, sliced thin
1/4 cup celery, cut into 3 inch pieces
1/4 cup carrot, small diced
1/4 cup cabbage, large diced
2 garlic cloves, minced
1/2 ounce of honey
5 ounces of German beer
salt and pepper to taste
- Melt butter in a pot.
- Add all of the veggies. Season with salt and pepper. Cook over low to medium heat until well softened.
- Add honey and beer and simmer until tender. Be sure not to over cook because they will get mushy.
We made this last week for The Chef’s birthday, and it was a great alternative to your grandma’s mayo-slathered slaw. Barrett likes to serve this with fish tacos, but it was just as good with the coffee-rubbed brisket version we devoured like wild animals.
Feel free to up the jalapeno quotient if you like, but if you’re making it to go on the with the coffee-rubbed brisket tacos, you might want to keep it tame because they’ve got a pretty good amount of heat on its own.
4 cups of finely shredded green cabbage
4 tsp lime juice
4 tsp honey
4 tsp finely minced jalapenos
4 tsp chopped cilantro
salt and pepper to taste
- Combine all ingredients.
- Allow to mixture to marinate for at least 30 minutes and up to 8 hours before serving