| HOMEMADE VEGETABLE BEEF SOUP | |
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1 - 1 1/2 lbs. stew beef, cut into bite size pieces
3 carrots, sliced 4 med. potatoes, diced 1 med. onion, diced 1 sm. can tomato paste Ketchup (to taste) Garlic powder (to taste) 1 can kitchen cut green beans, drained 1 can corn, drained 1 can stewed tomatoes, drained Soy sauce (to taste) Worcestershire sauce (to taste) Celery salt (to taste) Salt & pepper (to taste)
In a large crock pot or Dutch oven, place stew beef, onion, potatoes, stewed tomatoes and cover with water to the halfway point of your pot. Then add the garlic powder, soy sauce, Worcestershire sauce, celery salt, salt and pepper and ketchup to suit your taste. If using a crock pot, cook on setting 4 about 6 to 8 hours. If using a conventional stove top Dutch oven, cook on medium high heat for about 4 to 6 hours. Then about one hour before serving, add tomato paste and stir thoroughly. Then add green beans and corn. Simmer until ready to serve. You may want to add more ketchup again to thicken the soup before serving. Leftovers can be kept refrigerated up to three days. Also, can be frozen and thawed for serving later.
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Sunday, June 24, 2012
Veggie Beef Soup
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