Barb's Hearty Beef and Vegetable Soup |
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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 10 |
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I have been making this hearty soup for as long as I have been cooking. My mom and my grandmother always made soup like this,it does take time but worth it. My family loves this soup & looks forward to coming to dinner when I say, I'm making soup. It is loaded with vegetables. A great to use left over vegetables. Ingredients:
2 lbs stew meat, cubed |
1 large onion, chopped |
2 bay leaves |
1 tablespoon beef base (such as mccormick) |
5 -6 cups water (more water if needed ) |
2 (14 1/2 ounce) cans tomatoes, chopped |
1 stalk celery, diced |
1 1/2 cups potatoes, diced |
1 cup diced carrot |
1 cup green beans, 1 inch long |
1/2 cup peas, frozen |
1/2 cup corn, frozen |
1 cup zucchini, sliced (may use other squash) |
2 cups cabbage, chopped |
1 teaspoon dried basil |
1/3 cup orzo pasta or 1/3 cup other small shell pasta |
salt and pepper |
Directions:
1. Brown stew meat in a large stew pot sprayed with cooking spray; add the chopped onion, bay leaves and the water; cook until meat is tender.
2. Add celery, carrots, potatoes, and cook until just tender.
3. Add canned tomatoes, green beans, peas, corn, squash, cabbage, basil, salt and pepper to taste.
4. Let simmer( just bubble) 45 to 55 minutes so that flavors can blend.
5. Add pasta and cook until pasta is tender, taste & adjust spices.
6. Serve with your farorite cornbread or crusty bread, enjoy.
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