Friday, February 24, 2012

Vegetable beef soup

This is a simple soup that my mother in law makes, is really easy, makes a ton, and tastes pretty good. Another plus is there are no rules on what veggies get used.

3 lb stew beef
4-6 cloves garlic
1 medium onion sliced
1 large can whole tomatoes
3 cups green beans (fresh or frozen, could use canned, but add them later)
3 large potatoes (cut into chunks)
2 cans kidney beans
4 carrots sliced
4 stalks celery cut into chunks
3 cans corn
2 packages frozen cut okra
Italian seasoning
2 cups beef stock
Hot sauce

in a large pot brown the meat lightly (just the outside seared), then add stock, green beans, tomatoes, potatoes, carrots, celery, onions, garlic, and corn, add water  to fill pot, salt, pepper, and Italian seasoning to taste (adjust during cooking, I add early, and add more later).  Bring to boil, and cook for 1-2 hours, add beans, and okra, and cook for additional hour or 2 until meat and potatoes are tender.
Serve in large bowls with crackers, and a dash of hot sauce. You can add more veggies, just put them in long enough ahead that they cook, but not fall apart.

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