Friday, January 29, 2010
Beefy Vegetable Soup...
1 1/2-2 lbs. of beef stew meat
1 medium onion, chopped
4 stalks celery, chopped or sliced
3-4 carrots, diced or sliced
3 potatoes, peeled and diced
1 or two cans of petite diced tomatoes
1/2 C. chopped parsley
1/2 tsp. basil
1/2 tsp. thyme leaves
salt and pepper to taste
1/2 -1 C. frozen corn
1/2 -1 C. frozen peas
In a soup pot brown beef with a Tbsp. of oil. Add 10-12 cups of water. This is an estimate. I fill my pot to within 3 inches from the top of the pan.
Add all the ingredients except the frozen vegetables.
Cover and simmer 2 hours or until beef is tender.
Stir in frozen vegetables and 1 tsp. salt
Continue cooking until vegetables and beef are fork tender.
You can do whatever you prefer with this recipe. Add other vegetables..omit the potatoes.
The house smells so good with this simmering all day!