What are some good seasonings for vegetable beef soup?!
8 cups of water
10tsp of beef bouillon
1 small onion
1 tsp of garlic
black pepper
3tbs of tomato paste
few dashes of Worcestershire
Pre-cooked and seasoned rib eye
2 carrots
After the carrots get farther along, I'm going to add some barley and cooked green beans. It's mostly the broth I'm concerned about. It's not that it's bad, it's just missing depth. Any suggestions?
Answers:
For 2 quarts of water, I'd use more than one teaspoon of garlic, myself. Be sure you have enough salt in the broth, too. My secret ingredient for any beef recipe is paprika. I use the regular mild ground paprika sold in the grocery store. Add a teaspoon or two to your broth.
I would also suggest using a couple of tablespoons cornstarch (cornflour if you're British) to give the broth a little body. Texture influences taste. Whisk the cornstarch into a little cold water until smooth, then stir it into your broth.
I've never added cornstarch or any thickening to my vegetable soups, meat based or not. I'll have to agree with the other poster, you may want to add more of what you've already listed; onion, garlic, pepper, Worcestershire. I certainly would add bay leaf, thyme, and oregano. My taste would have included some red pepper seasoning and cumin, but that is totally individual.
Instead of bouillon some of the water I'd have substituted in beef or vegetable stock-low sodium would be my preference. Which brings up the lack of salt, I'd have added as I said, low or no sodium stock, low sodium Worcestershire, and no added salt tomato paste, but have added kosher salt to taste.
of course you built from the bottom up? started with the onions, carrots (celery) sauted in oil of choice,, tbls or three of flour, roux it up,,,,cancel the bullion,lol,, beef ribs and water,,,slow boil and hr or so,,,,
use the rest as you please and a touch of all spice never hurts
the barley with add to a little denser texture as it cooks
yea i know its the longer way to good, but it is a great base
MSG!