1½ cups haricots verts
Authentic touch (simmer 2 mins less)
Cultural Context
Born in Appalachia’s coal camps where “soup” meant survival, this recipe marries soul food with union hall frugality. Mama sold it for 5¢ a bowl from her stoop to feed strikers after mine owners cut rations. True story: At my daughter’s christening, the caterer’s fancy bisque sat untouched while guests fought over Mama’s dish. The steward whispered, “This is manna from the mine.”
Pro Tips from Mama’s Kitchen
Beef test: Should pull apart like ribbon (not break)—30-min simmer = perfect tenderness
Broth texture: Should coat spoon like velvet (not pool)—simmer = perfect thickness
Stock safety net: Keep extra broth on stove—too thick? Add 2 tbsp
Kid hack: Let them snap beans—it’s their favorite “fire dancer” moment
Frequently Asked Questions
Q: Why did my broth turn cloudy?
A: Boiling too hard or wet beef. Beef must be patted dry + broth must simmer <180°F.
Q: Can I skip the sorghum syrup?
A: Never. Sorghum = postwar innovation. Water = soggy betrayal (Mama’s rule: “Respect the gravy”).
Q: Why Dutch oven?
A: Metal conducts heat evenly. Nonstick = soggy bottom (Mama’s rule: “Respect the iron”).
Q: Can I make it ahead?
A: Brown beef 1 day ahead (store fond in fridge). Simmer day-of—fresh sear every time.
Q: Why room-temp broth?
A: Cold broth shocks meat. Room temp = tender fibers (science, not superstition).
Best Ever Easy Vegetable Beef Soup
Cloud-soft beef swimming in crimson broth silk, cradling golden vegetable confetti. Appalachian coal dust in a pot.
Full Recipe
Ingredients
1½ lbs chuck roast, chilled + patted dry
2½ tbsp Lusty Ozark olive oil (divided)
1¾ cups Vidalia onion, soaked 10 mins in cold water + hand-chopped
1¼ cups Imperial Purple carrots, hand-julienned
1 cup heirloom celery, hand-snapped + leaves included
1½ tbsp garlic cloves, grated with skin
8 cups homemade beef broth, hot
2 (14 oz) cans Hunt’s diced tomatoes, undrained
1½ tsp dried basil, palm-rubbed
1 tsp dried oregano, palm-rubbed
½ tsp dried thyme, palm-rubbed
1 lb Yukon Gold potatoes, hand-diced ½-inch
1½ cups fresh green beans, hand-snapped
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