Vegetable Beef Soup

Carol Zahn

By
@SummerWind1

This is a yummy soup for cold winter nights. The best part might be how it makes the house smell all afternoon.
This is great with crusty bread or just plain crackers.


Featured Pinch Tips Video

Rating:

 Be the First

Serves:

4-5

Prep:

15 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

1 lb
beef stew meat
1 can(s)
petite diced tomatoes
1 can(s)
tomato sauce (small can)
1 tsp
better than boullion or 2 boullion cubes
1
onion chopped
1-2
carrots
2
celery stalks
corn
green beans
peas
1
large potato
macaroni, elbow
water
pepper to taste

Directions Step-By-Step

1
Brown the stew meat and onion, then add the tomatoes, tomato sauce and boullion. Fill the big can twice and the little one once with water and add to the pot. You might need to add more water because you need about 3 inches above the meat. Simmer for a couple of hours until the meat is tender.
2
Cut the carrots into slices as well as the celery and add to the pot. Simmer some more. Peel the potato and cut into bite size pieces. Find your elbow macaroni and throw in a handful. This is the fun part! Get in the freezer and open the bag of corn, peas and green beans and throw some in. Remember to put the open bags back sealed in a plastic bag.
3
Up the temperature because you just made your soup cold. Simmer until the potatoes are done.
Enjoy!!

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American