Vegetable Beef Soup
Hearty soup ideal for cold winter meals. However, I grew up eating this in the summer with vegetables fresh from the garden. I've eaten many bowls of this soup at my grandmother's table during summer months while barning tobacco.
Vegetable Beef Soup
Hearty soup ideal for cold winter meals. However, I grew up eating this in the summer with vegetables fresh from the garden. I've eaten many bowls of this soup at my grandmother's table during summer months while barning tobacco.
Cooking Instructions
- 1
Cut stew beef into bite sized cubes. Brown in saute pan and transfer to a large stock pot.
- 2
Add carrots, celery and onions to saute pan and cook until tender. Transfer to stock pot with beef.
- 3
Add just enough water to cover and simmer until beef is tender. Keep an eye on the water level and add more if necessary.
- 4
Add potatoes, corn and lima beans to stock pot. Add additional water to cover. Cook over medium heat until potatoes start to get tender.
- 5
Add remaining ingredients and salt and pepper to taste. Simmer 20-30 minutes. Enjoy!
- 6
NOTE: Beef and vegetables can be browned in the stock pot. I just prefer the saute pan. NOTE: One pound of ground beef can be substituted for beef stew with the same delicious results.
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