Vegetable Beef Soup

There aren’t many recipes out there as comforting as a bowl of homemade vegetable soup. Even saying the words take me back to my Nana’s house. During this time of the year when the colds start coming on and the weather changes, I make this soup and hope its magic powers fight away those allergies. Even if it doesn’t, it sure does HIT THE SPOT:) I am excited to share with you a timeless vegetable soup recipe that I hope you and your family enjoy. I know mine do!

xo

Vegetable Beef Soup

L.Slezinger

This soup is a treasure. So wonderful and comforting.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Soup

Cuisine American

Servings 18

Ingredients

  

• 1 1/2 pounds stew meat
• 1 medium onion chopped
• 1 can diced tomatoes
• 8 oz Tomato Sauce
• 1 can stewed tomatoes
• 1 16 oz frozen green beans
• 1 32 oz package frozen mixed vegetables
• 1 16oz Can of creamed corn
• 1/2 gallon water
• 1 cup small elbow macaroni
• 2 russet potatoes peeled and diced
• 1 tsp garlic powder
• 2 tbsp salt
• 1 tsp Black pepper

Instructions

 

• Salt and Pepper your meat and brown it in the large soup pot.
  
• Drain off any excess fat
• add onion, tomatoes, tomato sauce, beans, mixed vegetables, corn and water
• Bring to a boil and reduce heat to low. Cook, stirring occasionally until vegatables are done (approximately 1-1 1/2 hours)
• add cup pasta to the mixture
• simmer approx 30 minutes
• In a seperate pot. Bring diced potatoes to a boil. Take off heat and allow to stand.
  
• Add drained potatoes and any seasonings you may want to soup pot. I like to salt mine a good bit! Just keeps tasting as you add.
• Simmer until ready to serve

Keyword beef, soup, Vegetables