Hey Y'all!
I did cut this recipe in half because what the recipe called for would have been wayyyy too much for us. Even after eating what we wanted, there was still plenty to take to work as left-overs. I did not have frozen corn on hand, so I used what I had left of a frozen "country blend" of vegetables that included corn, green beans, and carrots. I still added a few baby carrots. Also, I did not use any hot sauce, but I'm sure it would have been great with it. The husband doesn't do spicy food, so I would have only added it to mine if I had.
If you're looking for a hearty soup that's easy to make, this is a great recipe!
🥄🥄🥄🥄🥄🥄🥄🥄🥄🥄🥄🥄🥄
Recipe from Food.com
Cook Time: 1 1/2 hours
Servings: 8-12
1 lb beef stew meat
1 onion
3 celery ribs
10 baby carrots (or a couple of regular carrots)
2 potatoes (peeled)
1 cup frozen corn
1 cup frozen peas
2- 14 oz. cans diced tomatoes
3 1/2 cups beef broth (or 2 14 oz. cans)
2 small bay leaves
2 teaspoons garlic powder
2 tablespoons olive oil (or any cooking oil)
4 cups of water
2 teaspoons hot pepper sauce
Directions:
1.) Cut meat into small, bite size pieces
2.) In a large pot or dutch oven, saute meat in 1 tablespoon of oil on medium-high heat until all sides are brown
3.) Set meat aside on plate
4.) Chop celery, onion, potatoes, and carrots into bite-size pieces
5.) Saute celery and onion in remaining 1 tablespoon of oil until onion is golden (about 10 mins)
6.) Add browned beef, water, broth, tomatoes with juice, carrots, potatoes, corn, bay leaves, and garlic
7.) Bring to boil
8.) Reduce heat and simmer uncovered until beef is almost tender, about 1 hour
9.) Add peas and hot sauce to soup
11.) Season with freshly ground black pepper or hot sauce, and serve with saltines, if desired
I did cut this recipe in half because what the recipe called for would have been wayyyy too much for us. Even after eating what we wanted, there was still plenty to take to work as left-overs. I did not have frozen corn on hand, so I used what I had left of a frozen "country blend" of vegetables that included corn, green beans, and carrots. I still added a few baby carrots. Also, I did not use any hot sauce, but I'm sure it would have been great with it. The husband doesn't do spicy food, so I would have only added it to mine if I had.
If you're looking for a hearty soup that's easy to make, this is a great recipe!
🥄🥄🥄🥄🥄🥄🥄🥄🥄🥄🥄🥄🥄
Cook Time: 1 1/2 hours
Servings: 8-12
Old-Fashioned Vegetable Beef Soup
Ingredients:1 lb beef stew meat
1 onion
3 celery ribs
10 baby carrots (or a couple of regular carrots)
2 potatoes (peeled)
1 cup frozen corn
1 cup frozen peas
2- 14 oz. cans diced tomatoes
3 1/2 cups beef broth (or 2 14 oz. cans)
2 small bay leaves
2 teaspoons garlic powder
2 tablespoons olive oil (or any cooking oil)
4 cups of water
2 teaspoons hot pepper sauce
(The pic shows basil, garlic, & oregano tomatoes, which probably would have worked fine, but I noticed this while cooking and switched them out for regular diced tomatoes.)
Directions:
1.) Cut meat into small, bite size pieces
2.) In a large pot or dutch oven, saute meat in 1 tablespoon of oil on medium-high heat until all sides are brown
3.) Set meat aside on plate
4.) Chop celery, onion, potatoes, and carrots into bite-size pieces
5.) Saute celery and onion in remaining 1 tablespoon of oil until onion is golden (about 10 mins)
6.) Add browned beef, water, broth, tomatoes with juice, carrots, potatoes, corn, bay leaves, and garlic
7.) Bring to boil
9.) Add peas and hot sauce to soup
(Soup after adding peas)
10.) Cover and simmer until beef is tender, about 30 minutes longer11.) Season with freshly ground black pepper or hot sauce, and serve with saltines, if desired
Enjoy!
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