Mary Jane’s Beef & Vegetable Soup

Blue Ribbon binge-watching fuel and the flexible recipe that makes vegetables disappear from kids' plates

Last week, my mom was craving vegetable soup—specifically her mom’s beef-and-vegetable soup. My grandmother used to make it for her kids, cleverly transforming veggies into something they were excited to eat, rather than leaving them untouched on their plates, while adding a boost of protein to keep them energized. This soup became a family staple, and my mom carried on the tradition when I was growing up. So last week, we decided to make our version, with a few tweaks I requested—no potatoes, add broccoli and carrots. The beauty of this soup is its flexibility. You can use whatever vegetables you like, making it not only delicious but also a great way to pack in plenty of nutritious goodness.

This week I whipped up another batch. I can’t get enough of how delicious and satisfying it is, plus it’s so easy to heat up and pair with a slice of crusty homemade bread. With cooking on easy street, I’ve had some extra time to binge-watch Netflix’s Blue Ribbon Baking Championship.

Every year when The Great British Baking Show ends, I’m left wishing for another show with the same heart and charm. This year, my wish came true! When Blue Ribbon Baking Championship popped up on Netflix, I wondered if this could be the perfect follow-up. The show gathers blue-ribbon-winning bakers from state fairs across the U.S. to compete for a blue ribbon and a $100,000 prize!

When Jason Biggs and Sandra Lee appeared at the start, I was surprised and intrigued. Jason Biggs is hilarious, and Sandra Lee, with her bold style and colorful presence, was right at home in her iconic fair-ready outfits. It’s a fun, heartfelt competition that finally fills the Bake Off void.

Judges Bryan Ford and Bill Yosses join Sandra Lee in critiquing the bakes, while Jason keeps the laughs coming throughout the competition.

It’s a wholesome show featuring talented bakers from all over the country, each of whom has competed at a State Fair and won a ribbon or two, or 600! They’re warm, kind, and supportive of one another, even as they compete to win the baking competition. It gives off The Great British Baking Show vibes.

State Fairs and their baking competitions are a big event for many home bakers. Since this newsletter highlights my Midwest family’s baking recipes and stories, I was eager to see what these talented bakers had up their sleeves. I’ll let you watch and see for yourself.

A Generation of Cooks: Mary Jane, Joy, and Jennifer

Mary Jane’s Beef & Vegetable Soup

Serves 6 | Prep: 20 min. | Cook: 2 to 3 hours

There are endless ways to make this soup. Modern conveniences like pre-cut mirepoix or prepared bouillon, things past generations didn’t have, can be added to this version. And of course, you can adjust the recipe to your liking, for this is your soup now.

This version is infused with a rich, beefy flavor, nutrient-packed tomato juice, a burst of authentic bouillon, and an earthy, grassy, subtly sweet taste.

Ingredients

• 2 lbs. chuck roast, cut into bite-sized pieces

• 2 tbsp. extra virgin olive oil

• 1 tsp. salt

• 1/4 tsp. pepper

• 1/4 tsp. lemon pepper

• 14.5 oz. Trader Joe’s Mirepoix or equal parts carrot, yellow onion, and celery, chopped

• 3 cups tomato juice

• 16 oz. beef broth

• 3 tbsp. Better Than Bouillon Roasted Beef Base

• 1 cup green beans, trimmed and cut in half

• 1 cup broccoli florets, cut into bite-sized pieces

• 1 ear of corn, kernels removed from the cob

• 1 carrot stalk, chopped

• 1/2 cup of peas

Directions

• Cut the chuck roast into bite-sized pieces and season with salt, pepper, and lemon pepper.

• Heat a large soup pot over medium-high heat. Add olive oil, and once warm, add the meat and brown for about 3 to 5 minutes.

• Add the mirepoix and cook, stirring frequently until softened, about 5 minutes.

• Add tomato juice, beef broth, and bouillon. Stir well, then reduce the heat to a simmer for 30 minutes.

• Add the green beans, broccoli, corn, and carrot, then cover and simmer for 1-2 hours. The longer it simmers, the more flavorful it becomes.

• Add the peas 30 minutes before you’re ready to serve.

Enjoy with a side salad, crusty bread, and a glass of Shiraz.

Mary Jane’s Beef & Vegetable Soup

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