Thursday, May 1, 2014

Beef Vegetable Soup

Big Batch of Beef Vegetable Soup 

1 to 1-1/2 pound of beef (use can use any you prefer...chuck roast, rump roast, or stew meat)
6-8 carrots, peeled and sliced
6-8 medium potatoes, peeled and cubed
1 large onion, cut finely
1 stalk celery, cut finely
3 cloves of garlic (I used my garlic press) to shred
1 bag frozen whole kernel corn
1 bag frozen lima beans
1 bag frozen peas
1 can green beans (you could also use frozen but I like the canned ones)
1 to 1-1/2 tbsp. salt (or to taste)
1/4 tsp. pepper (or to taste)

Get a large pot (8 qt. size or larger) and fill half with water. Add the beef, onion, garlic, celery, and salt and pepper. Bring to a boil and then lower heat and cover. Cook for an hour or so and remove beef. Cut beef in little pieces or however you like it. 
Return the meat to the pot, along with the carrots and cook till the carrots are near tender, about 15 to 20 minutes. Add the potatoes and cook about 10 minutes. Then add frozen vegetables and cook till the vegetables are done. Lastly I add the green beans. No need to cook after adding green beans, unless you want to simmer a bit.

When you make it yourself you can vary on some of the ingredients and sizes. I make this batch size for my family of five and it's great for leftovers for another day. You could also freeze some if you prefer.

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