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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 20 |
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This is the basic soup my Grandmother used to make, but hers used fresh vegetables from her garden, and (of course) leftovers. The vegetables you add are up to you, but this is the basic soup. Mix up all the ingredients, and let it simmer all day long. It will drive you NUTS by dinner time. She always served it with corn bread hoe cakes. Ingredients:
2 (16 ounce) cans diced tomatoes, undrained |
2 (8 ounce) cans tomato sauce |
4 large potatoes, diced |
1 large onion, diced |
3 large carrots, diced |
1/2 green pepper, diced |
16 ounces frozen mixed vegetables |
1 1/2 lbs sirloin, cut into very small bits |
8 cups beef broth (i use beef base and water) |
salt, pepper, oregano, basil, parsley, celery seed, etc (to taste) |
add all your leftover vegetables |
1 (15 ounce) can mexicorn, drained |
1 (15 ounce) can lima beans |
1 (15 ounce) can peas |
1 (15 ounce) can green beans |
Directions:
1. Mix all together in a huge pot and let simmer for 2 hours or more.
2. Freezes well.
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