Vegetable Beef Soup
Sarah Wilson
Hearty, beefy, old fashioned Vegetable beef soup that almost always hits the spot. Goes well with a toasted sandwich.
ingredients
- 1 cheap Beef Roast (as big as you can find)
- Beef Soup Base
- 1 can of Stewed Tomatoes
- Carrots
- Celery
- Onions
- Red Potatoes
- Peas
- Green Beans
- Cabbage
- Corn
- Barley
- Whatever else is in your veggie drawer or freezer.
directions
- 1
Slightly freeze the beef roast so it is easier to cut into bite-sized pieces. Brown in the bottom of a large stock pot with a dash of olive oil. Once the beef is brown add 8 cups of water and all of your vegetables, the stewed tomatoes (juice and all) and a couple of teaspoons of the beef soup base.
- 2
Cook for a couple hours until the vegetables are tender and the beef is no longer chewy.
notes
You can use fresh or frozen vegetables. This soup freezes very well.
Source: Jeanne Stangohr
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