Sunday Night Fireside Soup |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This is a hearty soup for this fall when the weather cools down...All you need is some corn bread to soak up the juice... Ingredients:
1 pound lean beef tips, cut into 1/2 inch cubes |
1 tablespoon canola oil |
2 (10oz) cans beef broth or stock |
2 (16 oz) cans whole tomatoes |
1 large can of whole kernel corn, drained |
1 large can of engligh peas, drained |
1 large can lima beans, drained |
4 carrots, scraped and sliced |
2 medium onions, quartered |
2 pounds potatoes, peeled and cubed |
1 tablespoon sugar |
1 teaspoon garlic powder |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a large soup pot, cook beef tips in oil over medium heat until meat is brown.
2. Drain fat and stir in remaining ingredients.
3. Cover and bring to a boil over a medium high heat.
4. Reduce heat anf simmer for 1 hour, stirring occasionally.
5. Serves 8 to 10 people..
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