Soup … almost everyone has a favorite, especially if it is homemade and I’m no exception. My sister Linda’s recipe for beef vegetable soup is below.
Soup is wonderful year ’round, delicious, nutritious and filling. If you’re a meat lover use more beef … if not use less and add beef base/bouillon. What I enjoy about cooking is the ability to add or eliminate ingredients at will! This soup might be called a stew by some folks … if you prefer more liquid add water as you go.
You will need :
- Large pot /crock pot
- 2-3 lbs beef cut in medium size chunks
- 2 Tbsp Olive oil
- 1 can diced tomatoes (28 oz size)
- 1 Tbsp beef bouillon granules (or 2 Tbsp beef soup base)
- 1/4 cup fresh chopped parsley (optional)
- 1 tsp seasoned salt (Lowry’s)
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp pepper
- 1 large onion, chopped
- 2 Cups frozen okra
- 2 Cups frozen corn
- 1 Cup frozen Lima beans
- 1 Cup carrots (optional)
- 1 Cup green beans
Brown beef and onions in olive oil. Slowly add tomatoes and stir. Add vegetables and all seasonings. Cook on simmer until beef is fork tender … don’t forget to stir now and then! Add water if needed (small amounts at a time). If using your crock pot, this takes about 8 hours on low, med low. Crock pots vary so you know best!
Serve with hot buttered corn bread or any bread of your choosing.
Only one pot to clean so relax and enjoy!