Hey y’all! It’s Bloveslife, and today I want to share an amazing cooking experience I had with my husband, Nate.
Nate’s Unique Idea
Today we decided to make a special soup. Nate came up with a great idea: instead of just boiling the meat like usual, he wanted to BBQ a chuck roast first to bring out a deeper, more complex flavor. I thought it was a brilliant idea and agreed right away!
“Bae, I’m gonna grill this meat to medium, then you can pressure cook it,” Nate explained. “That way it stays juicy but still gets tender.”
order:
- 7.5 Quart Cast Iron Dutch Oven: https://amzn.to/4dcUqms
- Lodge Pre-seasoned Cast Iron Skillet: https://amzn.to/3TyyMSA
- Bamboo Seasonings Box with Mini Spoon: https://amzn.to/4dfHzA6
Prepping the Ingredients
While Nate was outside grilling the meat and seasoning it with:
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H Accent
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Onion powder
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Garlic powder
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Weber steak seasoning
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Brown sugar rub
I started prepping the rest of the soup ingredients in the kitchen. I planned for this soup to be loaded with:
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Sautéed onions and bell peppers
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Fresh celery
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Baby bella mushrooms
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Mixed vegetables
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Low-sodium beef broth
My Secret Creamy Soup Combo
To create that rich and creamy texture I love, I used a special combo:
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Cream of mushroom – for a deep umami flavor
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Cream of celery – to add a fragrant celery note
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French onion soup mix – because I couldn’t find cream of onion at the store
This combo is my go-to trick for making soup both flavorful and smooth. I’ve learned it through lots of trial and error.
Change of Plans
“I’m starving!” Nate said while I was filming. When I heard that, I decided to skip the potatoes—boiling them would take too long. Instead, I focused on spicing the soup up.
“Alright baby, no potatoes today, but I’m gonna turn up the heat ‘cause we both like it spicy!” I told him. Then I added:
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Garlic and onion powder
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Cayenne pepper
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Accent
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Beef bouillon
Our Little Cooking Show
When Nate brought the grilled meat in, we checked it together. “Oh wow! This meat is super tender!” I exclaimed as it started falling apart just from a gentle touch.
“Try using two forks, babe—might shred better,” Nate suggested.
And he was right! We put on a little show shredding the beef together. Nate pulled the meat apart effortlessly, and one little piece even dropped to the floor!
“Man down! Man down!” Nate shouted jokingly, and I quickly picked it up, saying, “No meat left behind!”
Final Touches
I added the shredded beef and the flavorful BBQ juices (aka liquid gold) straight into the soup pot. Immediately, the color deepened and the aroma got even better.
“Look at this, babe—the soup is bubbling so beautifully!” I said, pointing out how vibrant it looked with:
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Fresh green beans
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Sweet onions
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Crisp bell peppers
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Fragrant celery
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Baby bella mushrooms
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And that juicy shredded BBQ beef
My Cooking Philosophy
“You know why I always make a big pot of soup?” I told Nate while the pot was simmering. “One, so we can eat it for days without cooking again. Two, because it gets even better after freezing and reheating—the flavors have time to really settle.”
Nate nodded. “Exactly, and you can always throw in potatoes or broth later if you want to switch it up.”
While we waited, Nate turned on his favorite show, BBQ Pit Masters. “Is that where you get your grilling inspo?” I teased.
“Yeah, I just love how they cook right on the ground—so traditional,” Nate replied.
The Final Result
After over an hour, our BBQ Beef Veggie Soup was ready. And let me tell you, the pot was FULL and the smell was heavenly.
“Y’all better grab a bowl right now!” I told the camera. “Look at this shredded meat, all those veggies—everything soaking in that rich broth.”
Nate agreed, “The BBQ flavor really soaked into the soup and gave it that complexity you just can’t get from regular cooking.”
Looking Ahead
“You know what? Next time we should BBQ the meat again and make tacos with it!” I suggested.
“Barbacoa tacos, right? That’s a fire idea!” Nate responded. “We’ll pressure-cook it and shred it just like today.”
Final Thoughts
This wasn’t just another soup—it was the result of amazing teamwork between me and my husband. With Nate’s BBQ skills and my soup know-how, we made something truly special.
I hope y’all give this a try at home with someone you love. And always remember: “Keep God first in everything you do!” — that’s how we live our lives.
And never forget: the best meals don’t just come from recipes, they come from love and togetherness in the kitchen.
Smack delicious!
