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veggie beef alphabet soup

(1 rating)
kutedymples avatar
Recipe by
Susie LaLonde
@kutedymples
Stearns, KY

I started making this when my kids were little because I could get them to eat it because of the tiny Alphabet noodles and it is still a family favorite. Best served with cornbread, bisquits or hot rolls. Makes a whole meal.

(1 rating)
yield 6 -10
prep time 15 Min
cook time 3 Hr 15 Min
method Stove Top

Ingredients For veggie beef alphabet soup

  • 1 1/2-2 lb
    lean stew beef or roast (round steak or any sort of beef roast or steak)
  • 1/2 stick
    butter or margerine
  • 1-3 qt
    hot tap water, depending on size of your pan (should use a large 8-12 quart)
  • 1 md
    onion peeled and diced
  • 5 Tbsp
    beef base or 8-10 boullion cubes (base is much better and easier)
  • 5 lg
    potatoes peeled and diced
  • 1 lb
    carrots peeled and sliced
  • 2 md
    fresh corn on the cob or 1 can of corn (fresh is much better)
  • 1 can
    10-12 oz. can of tomato sauce
  • 1 can
    french cut green beans (small can)
  • 1/2 pkg
    alphabet noodles, uncooked (small package)
  • 1 c
    very strong black coffee
  • 1 tsp
    paprika
  • 1 tsp
    garlic powder
  • 1/2 tsp
    black pepper
  • 1/2 - 1 tsp
    salt (do not add till very end as beef base is very salty you may not need it)

How To Make veggie beef alphabet soup

  • 1
    Cut your meat to small pieces..bite sized. Remove all fat bones etc. melt the butter in big soup kettle and then brown your meat until it is super dark brown stirring constantly so it does not burn but you want the dark brown in the bottom (makes better soup stock the darkest you can get it without burning it)
  • 2
    When your meat is brown enough fill your soup pan to about 3/4 full of hot water add your cup of strong coffee, beef base or boullion and garlic powder and cover (very important so the stock does not evaporate too fast) on it and simmer it until it is tender, about an hour to hour and a half depending on the meat.
  • 3
    Peel and cut 5 good size potatoes, 1 lb. bag of carrots and dice 1 onion into small pieces. Add your onion to the beef as soon as it is cut and put your carrots and potatoes in a bowl with cold water covering so they don't get all brown and nasty while the beef cooks. With a very sharp knife cut off all of the corn from the cobs and put aside in bowl.
  • 4
    Test your meat and check to see that stock does evaporate too much (add more water to at least 1/2 pan full during the time your meat is cooking)
  • 5
    When tender enough add your carrots and potatoes and corn, tomato sauce and paprika and cook for 10-15 minutes until fork tender, add green beans and alphabet noodles cook 15 minutes more. Salt and Pepper to taste VIOLA!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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