End of the
Summer Garden Beef Soup & Sweet Apple Tart
Chef Linda Weiss
Photos by Robert Shober
On September 22, at 5:18 PM, fall will officially
begin in the Northern Hemisphere. We are looking forward to some cooler weather
here on the coast, and I'm already planning what soups I'm going to make and
put in the freezer for cooler days.
favorite soup is a big pot of vegetable beef soup using the last of the summer
Just give me a big bowl of this with a piece of
cornbread right in the center to pull out to the side with a spoon of soup, and
I'm in food heaven. Although, I
will have to admit that I do occasionally slip in a pimiento cheese sandwich to
dip into the soup, all it really needs to finish off this meal is a yummy
dessert. See the apple tart recipe below. You'll be surprised at how easy and
delicious it is.
The vegetable beef soup is very versatile. It
freezes well and I usually pour it into serving size freezable containers and
take out what we need when we need a quick meal. It also feeds a crowd if you
want to warm up with a good soup during a football tailgate party. Just don't
forget to bring that your favorite good cornbread along.
This recipe belonged to Sarah Webb who cooked it
every fall and winter for our family until she passed away. I named the soup
Sarah's Vegetable Beef Soup in my cookbook Memories From Home to honor the
wonderful memories that she left us.
Enjoy the taste of home.
Vegetable Beef Soup
2 pounds ground sirloin
1/4 cup butter
1/4 cup flour
6 cups water
2-1/2 tablespoons beef granules or beef flavoring base
1 cup celery, sliced
2/3 cup onion, chopped
1/4 red pepper, diced
1-1/2 cups okra, sliced
2 cups corn
1 cup diced carrots
1 cup large dice potatoes
1/2 cup green limas
1/2 green beans cut into 1-inch length
1 large tomato, chopped (this adds extra freshness)
1 (28-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
1-1/2 teaspoons salt or to taste
Pepper to taste
Brown the beef in a large stockpot or soup pot.
Add the butter and let it melt, and then add the flour. Cook for several
minutes to cook the flour. Add the water and the beef granules. Add the
remaining ingredients. Simmer covered for 1 to 1-1/2 hours. Makes about 13
cups. Freezes Well.
Linda note: If you'd like to make this later and
garden veggies are not available, use 1 (16-ounce) package frozen soup
vegetables and 1 (16-ounce) package frozen vegetable gumbo.
are available for the picking right now, so I thought you might like an easy
and I do mean easy, apple tart to have with the soup. I made it this week and
it was gone the first night. My husband took one bite and immediately cut
another slice. Hope you enjoy it.
Preheat the oven to 375 degrees.
1 ready made refrigerated pie crust (or your own 9-inch crust)
Apples, peeled and cored, sliced 1/8-inch thin and enough to cover the pie crust (I used Braeburn)
2 tablespoons sugar
Sprinkle of cinnamon
1/3 cup apricot jam or preserves
Spray a large baking sheet with non-stick spray.
Unroll the pie crust and place flat down on the baking sheet. Cover the crust
with one layer of sliced apples starting about 1/2 inch in from the crust edge.
Sprinkle with sugar, then sprinkle lightly with cinnamon. Bake until the crust
is brown and apples are tender. If the crust starts to brown before the apples
are tender, just put a piece of foil around the edges of the tart. When the
tart is done, remove from the oven. Set aside. Heat the
apricot jam in the microwave or a small pan. Brush the crust and apples with
2 cups grated sharp cheddar cheese
1 large pimiento pepper from a jar of “sweet pimiento flame roasted peppers
Mayonnaise to moisten well
Chop the pimiento into a small dice. Save the rest
of the jar in the fridge to use at another time.
Add the cheese, pimiento pepper and mayonnaise to
a bowl. Mix well.
Spread the pimiento cheese on bread (French bread
is good) and toast open face, or grill like you would a grilled cheese.
Or do something really sophisticated like I do and
eat it on white bread in a sandwich.