Gail's Homemade Vegetable Beef Soup
By Gail Welch sugarshack
My mom was a great cook so I was very honored when she would ask me to make this for her. You may add any LEFTOVER vegetables (peas, beans, corn, carrots.) I think the large elbow macaroni is what makes it unique. I have a friend that adds a can of tomato soup to hers. Serve with cornbread or crackers.
stew meat (may use ground beef made into cooked meatballs
cooking or olive oil
lawry's season salt
water to boil stew meat-enough to cover well
potatoes, cut into cubes boiled until nearly done
carrots, cut into rounds or 1 inch slices and cooked until almost done
water enough to cover potatoes and carrots
tomato sauce 8 ounces each
corn-canned, frozen or cut off cob
veg-all or mixed vegetables
whole, sliced or diced potatoes
carrots, canned (optional)
black pepper-coarse ground
large elbow macaroni or rotini-cooked (firm) according to package directions
1In large saucepan (5.5 Qt or dutch oven) heat oil. Add beef stew meat that has been sprinkled with season salt. Allow to brown on each side, stirring occasionally. Add water(4-6) cups and boil about 45 minutes -1 hour or until done. Allow to rest while cooking potatoes and carrots. NOTE: If using meatballs- form ground beef into 1-inch balls, season (salt/pepper), cook and drain. Set aside and add to soup after vegetables.
2Cook in a separate saucepan from the stew meat. Wash, peel and cut POTATOES in chunks. Wash, scrape and slice CARROTS. Boil until almost done. NOTE: MAY COOK POTATOES AND CARROTS TOGETHER OR SEPARATELY.
4Add diced tomatoes, tomato sauce and canned vegetables with liquid to saucepan with cooked stew meat. Bring to a boil and carefully add cooked potatoes and carrots. Add salt and pepper to taste. Add more liquid if needed-beef broth or water. Add optional ingredients, if desired. Boil for about 30 minutes. Stirring occasionally.