On a cold rainy day, nothing makes you feel as good or warms you up like a big bowl of soup. Make mine good old-fashioned vegetable beef! Thick and flavorful, this soup does not need any introduction. Served with cornbread muffins it is a hearty meal, anytime of the day...or night. But make lots. Eat all you can and freeze the rest for another rainy day.
Homemade Vegetable Beef Soup Recipe
(Serves 8-10 as main course)
Ingredients
2 pounds beef chuck, cut into 1-inch chunks
6 cups beef broth
1 medium onion, chopped
2 celery stalk, sliced thin
6 cups beef broth
1 medium onion, chopped
2 celery stalk, sliced thin
1 tablespoon Everyday Spice Blend
1 bay leaf
1 28 ounce can tomatoes (Marzano), diced, with juices
2 carrots, sliced thin
2 medium potatoes, cubed
1-1/2 cups whole kernel corn
1 cup green peas
Preparation
Put meat in a 6-8 quart stock pot with broth, onions, celery, Everyday Spice Blend and bay leaf. Cover and simmer 2 hours.
Add can tomatoes, carrots and potatoes; simmer 45 minutes longer or until vegetables are tender. Add corn and peas; simmer for an additional 15 minutes. Taste and adjust seasoning. Remove bay leaf and serve.
