Mothers' Beefy Vegetable Soup
By
Shelia Tucker
@cookbooking
1
★★★★★ 1 vote5
Ingredients
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2 cof liquid, leftover from making a roast in the crock-pot. this makes a perfect base to start, as it's already seasoned with the roast, beef broth, salt & pepper, a little garlic powder, beef broth and 1 pkg. of dry beefy onion soup mix. an onion.
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1 cbaby carrots , sliced in half ( also cooked with roast - leftover )
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1 cenglish peas
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1 can(s)cream style corn ( 16 oz. )
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2 can(s)veg-all or mixed vegetables ( undrained )
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1 can(s)diced tomatoes or 1 large fresh tomatoe ( chopped )
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2 cbeef broth
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2 cregular v-8 juice
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1 can(s)tomato sauce ( 15 oz. )
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1bay leaf
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1/2 tspthyme, dried
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1/2 tspeach of salt and pepper
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1 tspchili powder or 2 tabsp. salsa - mild or to your taste
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1 pkgdry beefy onion soup mix ( such as liptons )
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1 can(s)pork and beans ( undrained ) or lima beans or blackeyed peas ( 15 oz. size for all )
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2 cor more if you have it, cooked leftover roast beef ( shredded ) mother always cooked stew beef in her soup.
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·i like to fix mac & cheese and spoon some into each bowl and then pour the hot soup over it
How to Make Mothers' Beefy Vegetable Soup
- you will need a Large soup - pot, pour in all the liquids, add your spices, add your vegetables, and your meat . Bring to a boil over Medium High Heat, Then lower Heat to a simmer and cover pan. simmer for 2 1/2 or 3 hours .
- Make the Mac & Cheese the last 30 minutes of cooking time, Put 2 or 3 Tabsps. of Pasta or Mac & cheese in each bowl before serving and ladle the soup over the Pasta, ( I do my pasta this way so it won't get soggy ) and so if needed I can freeze part of the soup for another time. So good on a cold day. Hope everyone enjoys !!