Y’all, let me tell you about the beef and vegetable soup my wife and I made — it ain’t just food, it’s comfort in a bowl on a cold winter day. We put our hearts into this one, and I’m proud to walk you through it.
First off, yes — I grilled that chuck roast outside in the snow. Wind chill in my face, smoke in the air, and my hands almost frozen... but it was worth every second. I rubbed that meat down with garlic powder, onion powder, Weber steak seasoning, and just a lil’ brown sugar to give it that caramelized depth. When it hit the grill, the aroma? Lord have mercy. I grilled it ‘til it was medium, so it would fall apart just right later.
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Inside, my wife was on the soup base like a pro. She sautéed onions and bell peppers in butter ‘til they were soft and sweet. Then came the magic:
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Low-sodium beef broth
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Garlic
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Celery
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Baby bella mushrooms
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Mixed frozen veggies
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Cream of mushroom soup
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Cream of celery soup
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French onion soup
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A splash of milk for smoothness
She seasoned that pot like she was raised in the South — garlic powder, onion powder, cayenne pepper, and a pinch of love. It had that perfect little kick we both adore.
Once the roast was grilled to perfection, I brought it in and shredded it — the meat was so tender it melted, y’all. We tossed every juicy bit into the soup, making sure not to waste a drop of those grilled drippings.
We let it all cook down in the pressure cooker. The flavors blended into something that felt like a hug from the inside. My wife said, “This one’s gonna last us a few days,” and she already packed some away in the freezer.
Pro Tip: This soup tastes even better after it sits for a day or two. The flavors soak in and deepen — like good music or old memories.
Thanks for cookin’ with us today. Stay warm, stay loved, and I’ll see y’all in the next time
