vegetable beef soup
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.
prep time
15 Min
cook time
3 Hr
method
Stove Top
yield
4-5 serving(s)
Ingredients
- 1 pound beef stew meat
- 1 can petite diced tomatoes
- 1 can tomato sauce (small can)
- 1 teaspoon 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
How To Make vegetable beef soup
-
Step 1Brown 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.
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Step 2Cut 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.
-
Step 3Up the temperature because you just made your soup cold. Simmer until the potatoes are done. Enjoy!!
- 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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