Vegetable Beef Soup Recipe

12 Nov

The chilly nights of Fall just call for a pot of simmering soup on the stove to have for dinner.  Here is a recipe for vegetable beef soup that has been handed down in my family.  It’s hearty and easy to make and lasts for a couple of days!  Here is the recipe.

1 lb lean stew beef
2 TBS cooking oil
1 c onions
1 c green peppers
1 c carrots
2 cups frozen or canned corn
1 medium to large potato
1 14 oz. cans beef broth
1 28 oz. can diced tomatoes
1 c water
1/8 tsp basil
1/8 tsp oregano
1/4 Red cooking wine
1 TBS Worcester Sauce
1 TBS Dale’s seasoning

Get a pound of fresh lean stew beef and cut into small pieces.  Usually in the butcher’s shop it’s still in fairly large chunks.  Start by heating the oil and then add the cut up stew beef and simmer on medium just until it’s browned.  It doesn’t have to be browned on all sides.  Then add the can of beef broth.  Turn the heat down to low and let the beef simmer for about 45 minutes.  That will ensure that it’s tender.  Even good stew beef tends to be a little bit tough.  NOTE:  You can always substitue ground beef for the stew beef.

After the meat has simmered add the carrots, onions and green peppers and water.  Let cook for about 15 minutes then  add the can of tomatoes.  Cut up the potato and add it to the mixture.  Add the seasonings and simmer for another 30
– 40 minutes.

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