Vegetable-Beef Soup from Cooking Light

Nothing makes me think of fall more than a flavorful, cozy soup! I made this delicious Vegetable-Beef Soup from the Fall 2021 issue of  Cooking Light. It is a slow-cooker recipe with about 10 minutes of prep time, mainly browning the stew meat before adding it to the slow cooker. It uses frozen gumbo-blend vegetables and even frozen chopped onions. The recipe calls for the soup to cook on low in the slow cooker for 7 hours, making it a perfect recipe to assemble before leaving for work. You can also make the soup in the early afternoon, which is what I did, and cook it on high for 3-4 hours.

This issue of Cooking Light is amazing! It first shows you how to cook with dried beans, complete with step-by-step photos. They are so healthy and economical. The rest of the magazine is divided into 6 sections.

1. Veggie Forward—Focuses on soups made with seasonal vegetables. Here you will find soups such as Loaded Cauliflower, Tuscan-Style White Bean, Curried Coconut-Pumpkin, and Buttermilk Butternut with Toasted Pumpkin Seeds.

2. Seafood, Poultry, and Meat—Focuses on a meal in a bowl. Soups in this section include New England Clam Chowder, Basic Chicken Stock, Tortilla-Meatball (featured on the cover) and Italian Wedding.

3. Chili—Includes nearly every type of chili imaginable such as Can’t-Believe-It’s-Veggie, White Chili with Avocado Cream, Cincinnati, and Texas-Style with Brisket.

4. Stews—Make these beauties on the stovetop in a covered pot. They include White Bean, Artichoke, and Chard Ragout, Chicken with Olives, Beef and Guinness and Easy Brunswick.

5. Gumbo—Featuring Cajun/Creole classics such as Shrimp and Okra, New Orleans, and Turkey and Andouille Sausage.

6. Toppings and Sides—Add some pizazz to your soups with Parmesan Cheese Toasts, Classic Basil Pesto, Smokey Roasted Chickpeas and Pull-Apart Garlic Bread.

This is one issue of Cooking Light you will not want to miss! 

Enjoy!