Rick's Vegetable Beef Soup |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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This is my version of a basic beef and vegetable soup. I've also done this in a crockpot starting it before going to work and ready to eat when I get home. Ingredients:
1 1/4 lbs beef stew meat |
1 1/2 cups carrots, cut up |
3 medium potatoes, cubed 1 inch |
8 ounces frozen corn |
1/2 medium onion, chopped coarsely |
1 tablespoon beef bouillon |
1 bay leaf |
14 1/2 ounces diced tomatoes |
14 1/2 ounces green beans, drained |
8 cups water |
salt, to-taste |
fresh ground black pepper, to-taste |
Directions:
1. In a large pot, brown beef in hot oil.
2. Add bouillon, spices, and water.
3. Bring to a boil; reduce heat.
4. Cover and simmer for 1 1/2 hour.
5. Add remaining ingredients.
6. Return to boiling; reduce heat.
7. Cover and simmer 1/2 hour or until vegetables are done.
8. Season to taste with salt and black pepper.
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