QueenBeeGrannyJean
02-22-2007, 10:50 AM
1 to 1 1/2 lbs of beef stew meat
3 to 4 large potatoes pealed
1 large onion cut in 2 inch pieces
4 to 5 large carrots pealed, and cut into bite sice slices
1 large can of diced tomatoes
1 small can of tomato sauce
Salt, Pepper, Garlic and any spices you wish
*Left over Veggies
Cut meat into bite size pieces. Brown over medium heat in a small amount of oil while you are cutting up the potatoes,
carrots and onion. Cut the veggies into medium/large bite size pieces. Note: if you cut them too small they will cook away and be mushy. Add all ingredients to meat in large pot and add salt and pepper to taste.
Add enough water to make a good soup base. Cook until the potatoes are cooked, about 1 1/2 hours on medium/low heat.
DO NOT LET THE SOUP BOWL AWAY AND GET MUSHY.
Add thawed veggies from the freezer the last 30 minutes of cooking, or open a can of green beans and corn and add half of each can to soup (freeze the rest for future use). If you have resealable packages of veggies in the freezer, you can add a handful of each to the soup the last 30 minutes.
You don't have to have other veggies if you don't want them. The potatoes, carrots and onions are enough.
*I keep a covered plastic bowl in my freezer and every time I have any veggies left from a meal such as corn, green beans, peas I save them to use in my next soup.
3 to 4 large potatoes pealed
1 large onion cut in 2 inch pieces
4 to 5 large carrots pealed, and cut into bite sice slices
1 large can of diced tomatoes
1 small can of tomato sauce
Salt, Pepper, Garlic and any spices you wish
*Left over Veggies
Cut meat into bite size pieces. Brown over medium heat in a small amount of oil while you are cutting up the potatoes,
carrots and onion. Cut the veggies into medium/large bite size pieces. Note: if you cut them too small they will cook away and be mushy. Add all ingredients to meat in large pot and add salt and pepper to taste.
Add enough water to make a good soup base. Cook until the potatoes are cooked, about 1 1/2 hours on medium/low heat.
DO NOT LET THE SOUP BOWL AWAY AND GET MUSHY.
Add thawed veggies from the freezer the last 30 minutes of cooking, or open a can of green beans and corn and add half of each can to soup (freeze the rest for future use). If you have resealable packages of veggies in the freezer, you can add a handful of each to the soup the last 30 minutes.
You don't have to have other veggies if you don't want them. The potatoes, carrots and onions are enough.
*I keep a covered plastic bowl in my freezer and every time I have any veggies left from a meal such as corn, green beans, peas I save them to use in my next soup.