Vegetable beef soup is so comforting and so good. It’s easy to make and very forgiving if you add too much of this or this or not enough of that. I am loving these cooler temps and the chance to make more comforting meals for this crazy family. Yeah, we are crazy, there may even be a paper trail to prove it….. I’ll look into that……..
We are ready to move away from hurricanes and storms and focus on the holiday season that is coming….. yeah it’s coming… fast!
Hope you enjoy a bowl of comfort this season… take the time to sip and enjoy the little things…
2.5 pounds of stew meat
1 large yellow onion
1 med white onion
3 large cloves of garlic ( minced)
1 heaping cup diced carrots
1 heaping cup diced celery
8-10 potatoes ( cleaned, peeled and diced)
2 (14.5oz) cans of diced tomatoes ( do not drain)
1 (14.5oz) can whole tomatoes ( do not drain)
1 (14.5oz) can petite diced tomatoes ( yeah I like ALOT of tomatoes)
4 (14.5oz) cans beef broth ( low sodium)
2 cups water
2 (14.5oz) cans green beans ( drained)
3 (14.5oz) cans whole kernel corn ( drained)
1 (14.5oz) can sweet peas (drained)
2 cups dry macaroni noodles or any small pasta
salt an pepper to taste
Now, you will need a VERY big pot. My soup pot was actually a pressure cooker that the lid got broken on, so we use it for soup, chili, stews, etc….
In your large pot add the beef with 2 tablespoons of oil, cook on high for about 5 minutes. Then add the ingredients like so….
First the onions and garlic and celery , cook for another 5 minutes.
Then comes the tomatoes ( juice and all ) stir well… add the carrots and potatoes an stir again. Then add your beef broth. Stir well. Let cook on medium high for 15 minutes. Then add the water and all the veggies. Let cook, covered on med low for 4 hours, stirring often. One hour before serving add the noodles ( but do not increase the heat) stir from time to time …. Salt and Pepper to taste.
Sprinkle with Parsley and Serve with crackers.
My family like it with a peanut butter and jelly sammich!