Old Man's Soup

4 servings Prep: 15 m Cook: 2 h Total: 2 h 15 m Beginner
5.0/5 (1)
At 81 my Dad was still cooking for himself. This was one of his favorites that he prepared often—a simple vegetable beef soup with the holy trinity, tomato sauce, and mixed vegetables. Great when comfort food is needed.

Ingredients

4 servings
  • 1 (15 oz) can chicken broth
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup bell pepper, chopped
  • 2 (8 oz) cans tomato sauce
  • 1 (15 oz) can Veg-all mixed vegetables
  • 1 (11 oz) can corn
  • 1/2 cup carrots, chopped
  • 1/2 lb stew meat or round steak, cubed
  • Water
  • Dash of salt
  • Black pepper to taste
  • 1 tbsp oil

Step-by-Step Instructions

  1. In a medium stockpot, heat the oil over medium heat and brown the onion, bell pepper, and celery.
  2. After the onion is translucent (about 5 minutes), add the cubed meat and brown lightly.
  3. Add all the remaining ingredients—chicken broth, tomato sauce, mixed vegetables, corn, and carrots. For each opened can of vegetable and tomato sauce, fill the empty can with water and add to the soup. Add a dash of salt and black pepper to taste.
  4. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until the meat is tender and the flavors have melded.

Common Problems and Solutions

Q: Can I use fresh vegetables instead of canned?

A: Absolutely! Fresh or frozen vegetables work great. Just add them during the last 30-45 minutes of cooking so they don't get mushy. You may need to add extra water or broth to compensate for the liquid from the canned vegetables.

Q: Can I make this in a slow cooker?

A: Yes, brown the trinity and meat on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Tips and Techniques

The trick of filling empty cans with water ensures you get every bit of flavor and makes measuring easy. Don’t skip browning the trinity first—it builds the flavor base that makes this soup special.

Ingredient Substitutions

  • stew meat or round steak: ground beef or leftover roast beef
  • chicken broth: beef broth or vegetable broth
  • Veg-all mixed vegetables: frozen mixed vegetables (2 cups)

Equipment Needed

  • Medium stockpot or Dutch oven
  • Wooden spoon for stirring

Historical Context

This type of vegetable beef soup reflects the resourceful nature of Cajun cooking, where a little meat and whatever vegetables were on hand could feed a family. Using canned goods was a practical way to keep a stocked pantry for quick, nourishing meals.