Vegetable Beef Soup

(Made this the other day in advance for the snow we’re getting now. Richard says I make really good soups so what the hell this is how I do this one. — Roberta’s Brat)

2 lbs of stew meat
1 tbsp. olive oil
1 onion, roughly chopped
1 lge can crushed tomatoes
1 cup of tomato juice
2 tbsp beef base (I order mine online with no or low sodium)
2 small pkgs. or 1 lge. pkg. frozen mixed vegetables (We hate lima beans. Ick. I use packages of frozen green beans, carrots, and corn if necessary.)
Salt and pepper

Salt and pepper the meat. Toss to mix. Heat the olive oil in a stockpot over medium heat. Add the meat and turn until browned. Add the onions and cook for another 3 minutes. Don’t let it burn. Add 4 cups of water, the crushed tomatoes, and the tomato juice. Add the beef base and slap a lid on it and let it cook for an hour. (You might need to adjust the temperature depending on your stove. It needs to barely simmer.) Throw in the mixed vegetables and let it cook for 3 to 4 hours. The long cooking is what makes it really flavorful. The liquid thickens more than your regular soups. Taste. Add more salt and pepper if desired.

That’s it. I don’t add anything else.

March 28, 2009 Posted in: Favorites No Comments