Vi's Vegetable Beef Soup

Directions

1-2 pounds stew beef browned in large skillet with 1 large onion , chopped

3-4 garlic cloves with 2-3 tablespoons olive oil. After meat is really browned add 1 cup water to loosen the meat drippings -- add that to the soup pot.

Add about 1/3 - 1/2 jar of beef base to 1 gal. water and 2 cans beef broth (or you can use chicken broth) simmer:

While you peel and slice 1 or 2 lbs. fresh carrots and steam them in another small pot.

To the meat pot when stew beef is almost tender.

Add:

• 4-6 large potatoes - Diced bite size
• 1-2 large onions - large chopped pieces
• 3 cans diced or stewed tomatoes with juice
• 1 or 2 cans beans - I used Kidney beans and Pork and Beans
• 1 or 2 cans cut corn
• 2-3 stalks celery - Diced
• 2 cans green beans
• 2 cans peas
• 2 - 3 tsp. Parsley

When meat is tender, add the steamed carrots, salt and pepper to taste

(You can add instant potatoes if you like a thicker soup.)

This is an easy vegetable soup. Add anything you like in the way of canned or frozen vegetables.

I hope you'll enjoy this. Don't be afraid to improve on it with your own favorite flavors. And Please SHARE some with someone that can use a hug and warm meal.

Dec. 2003

By Great Granny Vi from Moorpark, Ca.

Related: Vegetable Beef Soup Recipes

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