AirCore Vegetable Beef Soup by Janis Andersen
Click to enlarge - Hot vegetable beef soup ready to serve after a hard day on the road.

Air Core

Vegetable Beef Soup

Some days on the RV road are a serendipity; a time to stop and smell the roses. Other days it is hard charging with a faraway destination as your goal. On those days, when you arrive, perhaps the last thing you want to do is spend a long time in the kitchen preparing your dinner meal. This soup is one answer to that problem.

The night before departure is when most of the preparation work is done; dicing the meat, peeling the potatoes, etc. With all the ingredients ready, the next morning all you have to do is brown the meat, add the remaining ingredients, bring to a simmer for half an hour, cover, and continue to heat to the red mark and then put the pot in the cozy. Nestled in the cozy, secure in the kitchen sink, the pot will continue to self cook for the next seven hours providing you with piping hot vegetable beef soup upon your arrival at your destination.

Preparation: 1 hour prep, 7 hours self cooking Life Experience Recipe
Makes about 4 quarts Janis Andersen
  • 2 pounds lean stew beef
  • 1 green Bell pepper
  • 1 28-ounce can whole or diced tomatoes
  • 2 cloves minced garlic
  • Olive oil, to saut meat
  • 1 large Vidalia onion
  • 4 stalks celery
  • 2 16-ounce cans tomato sauce
  • 1 pound frozen mixed vegetables
  • Seasoned salt and ground black pepper, to taste
  1. Dice stew beef into soup-sized bits. Preheat pan and add a bit of olive oil. Add meat and saut until lightly browned.
  2. Add 1 cup of water to blender. Add onion cut into chunks, carrot cut into pieces, Bell pepper cut into pieces. Process until pureed. Add to meat in the pan.

    Click to enlarge - Browning diced beef in olive oil. Click to enlarge - Adding pureed onion, carrot, celery and Bell pepper.

  3. Peel and dice the potatoes to make soup-sized pieces. Add to meat.
  4. Add the canned tomatoes and canned tomato sauce. Add garlic. Season with a bit of seasoned salt and a generous portion of ground black pepper.

    Click to enlarge - Adding diced potatoes. Click to enlarge - Adding canned tomatoes, whole or diced.

  5. Add water to bring level to within an inch of the top of the pan. Continue heating until the liquid starts to boil. Reduce heat and simmer for twenty minutes.

    Click to enlarge - Adding canned tomato sauce. Click to enlarge - Adding frozen mixed vegetables.

  6. Cover with inner and outer lids and continue heating the pot until indicator reaches the top of the red mark, about 15 minutes. Remove from heat. Heat the warming packet in microwave, about one minute. Place the warming packet in the bottom of the cozy and cover with a folded over kitchen towel. Place the pot in the cozy and cover with the dickey. Cinch up leaving the indicator exposed.

    Click to enlarge - Water added to fill the pot. Click to enlarge - Covering with both the inner and outer lids.

  7. The pot was sitting on the ceramic stove top. The residual heat continued heating the pot while we were preparing the cozy and the temperature coasted over the top of the red mark. The temperature indicator returned to the top of the red in about two and one half hours. The temperature indicator reached the top of the green after an additional four and one quarter hours making as total of seven hours of self cooking time. We removed the pot from the cozy. The temperature of the soup was 165.

    Click to enlarge - Pot of vegetable beef soup nestled in its cozy for the next seven hours. Click to enlarge - After seven hours the soup is cooked through and the temperature is just about right for serving.

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Latest revision done September 2011