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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I got this recipe from my mom, changing a few things to suit my own taste. It keeps in the fridge wonderfully. This recipe makes several servings, so I like to make a batch and eat the rest over the next week. You can also use a bag of frozen vegetable with whatever veggies you prefer, instead of the canned veggies. Ingredients:
2 (14 ounce) cans beef broth |
1 (14 ounce) can italian stewed tomatoes |
1 lb beef, cut into small cubes |
1 bakers potatoes or 1 russet potato, peeled and cut into small cubes |
1/4 onion, chopped |
2 slices jalapenos (optional) |
1 (14 ounce) can whole kernel corn, drained |
1 (14 ounce) can sweet peas, drained |
7 -14 ounces canned green beans, drained (or fresh, if you prefer, but they don't tend to be as tender) |
italian seasoning |
salt and pepper |
Directions:
1. Saute chopped onions and jalapenos in olive oil in a saucepan.
2. Add cubes of beef. Cook to desired tenderness (I like to leave some pink in the center, since the beef will continue to cook in the soup).
3. Add beef broth, Italian tomatoes, and Italian seasoning.
4. Bring to a boil.
5. Add potatoes. Boil until softened (10-20 minutes, depending on size of cubes).
6. Add corn, peas, and green beans.
7. Turn off heat and allow to cool, or just enjoy!
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