beefy vegetable soup - dee dee's

Name: Beefy Vegetable Soup - Dee Dee's
Prep time: 15 min
Cook time: 1 h 30 min
Cuisine: American
Ingredients: 2 pound(s) beef sirloin steak, boneless (or leftover beef roast, stew meat or ground beef); 2 cup(s) water; 1 medium onion, chopped; 2 - beef bouillon, cubes; 1 teaspoon(s) basil, dried; - salt and pepper to taste; 1 quart(s) tomatoes, canned (or 6 to 8 fresh peeled and diced); 1 pint(s) peas; 1 can(s) (15. 25 ounce) whole kernel corn (or fresh or frozen); 1 can(s) (15.25 ounce) medium green lima beans (or fresh or frozen); 1 pint(s) fresh okra, sliced; 4 to 5 - potatoes, medium, diced

(2 RATINGS)

121 Pinches 4 Photos

Diane Atherton

PINE MOUNTAIN, GA

Updated on Sep 6, 2011

This is a hearty soup full of flavor, vegetables and beef. I love this soup in cool fall weather or a on a rainy day. It reminds me of my mother and the way she made her soup. My soup has fresh canned tomatoes, canned peas and fresh okra right out of my summer garden. This doesn't mean you can't make this soup if you don't can or have fresh veggies! I've made this soup many times using canned vegetables or frozen. I start with a base of meat and water and then I build this soup to my taste. You can do the same. I even use leftover pot roast as a base.

Rate

I used leftover pot roast, potatoes and carrots, added fresh tomatoes, frozen butter beans, frozen corn and frozen peas to make this pot of soup and I served with cornbread waffles. So many options

prep time 15 Min

cook time 1 Hr 30 Min

method Stove Top

yield

Ingredients

2 pounds beef sirloin steak, boneless (or leftover beef roast, stew meat or ground beef)
2 cups water
1 medium onion, chopped
2 - beef bouillon, cubes
1 teaspoon basil, dried
- salt and pepper to taste
1 quart tomatoes, canned (or 6 to 8 fresh peeled and diced)
1 pint peas
1 can (15. 25 ounce) whole kernel corn (or fresh or frozen)
1 can (15.25 ounce) medium green lima beans (or fresh or frozen)
1 pint fresh okra, sliced
4 to 5 - potatoes, medium, diced

How To Make beefy vegetable soup - dee dee's

Step 1

Place steak in water, with chopped onion, salt & pepper, basil and beef bouillon. Bring to a boil, turn heat down and simmer until steak is tender. No, I haven't cut the meat up yet.

Step 2

Once meat is tender start adding your vegetable; tomatoes, peas, corn, lima beans, okra and potatoes. Turn heat up to a medium heat until it starts to boil, lower heat and simmer until vegetables (potatoes in this case) are tender.
Step 3

Now, take the steak out of the soup, place on a cutting board and cut in to bite size pieces, return pieces to soup. Stir the meat into soup and you are ready to eat! That is IF you have the cornbread ready!
Step 4

Notes: There are a lot of variations for this soup; Chicken and chicken bouillon instead of beef,or browned ground beef, instead of field peas use english peas, you can add carrots and celery, instead of home canned vegetables use canned or frozen from the grocery store. My mother would put macaroni in this soup if we didn't have potatoes on hand. Or if you prefer rice, add rice instead of potatoes or macaroni. If you have leftover vegetables in the refrigerator toss em in. This makes a large pot of soup, what I have left I put in freezer containers and freeze for later use.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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