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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
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Great and easy vegetable beef soup from my grandmother. Ingredients:
2 lbs stew meat, trimmed of fat |
2 (14 1/2 ounce) cans diced tomatoes |
1 (8 ounce) can tomato paste |
2 (14 1/2 ounce) cans water |
1 (14 1/2 ounce) can whole kernel corn |
2 medium carrots, diced |
2 medium potatoes, diced |
1 medium onion, diced |
2 -3 stalks celery, diced |
1/4 green bell pepper, diced |
1/3 cup baby lima beans (butter beans) |
1/4 cup rice |
1 tablespoon parsley flakes |
1 teaspoon thyme |
3 small bay leaves |
salt and pepper |
Directions:
1. Sear stew meat over high heat in a large pot on the stove.
2. Combine remaining ingredients and bring to a boil.
3. Cook on medium heat for 3 hours.
4. Enjoy. (Leftovers can be easily frozen).
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