31 December, 2019
Vegetable Beef Soup
Posted in : Soup on by : Meredith Liggio
- 2 Pounds of Beef Roast or Top Round Steak, Cubed (Can substitute with stew meat or venison.)
- 4 28 Ounce Cans/Containers of Swanson’s Beef Broth
- 2 15 Ounce Cans Corn, Drained
- 1 28 Ounce Diced Tomatoes With Juice
- 1 28 Ounce Can Green Beans, Drained
- 1 15 Ounce Can Double Beef Broth (Use Campbell’s double strength.)
- 1 10 Ounce Package Frozen Baby Lima Beans
- 2 Yellow Onions, Chopped
- 1 ¼ Cups Sliced Carrots
- 1 Cup Chopped Celery
- 2 Bay Leaves (Note: Prefer to use only one bay leaf.)
- 1 Teaspoon Worcestershire Sauce
- 8 Drops of Tabasco (Note: Prefer to substitute with Crystal Hot Sauce.)
- Salt and Pepper to Taste
- 2 Large Red Potatoes, Peeled and Sliced Into Chunks
Brown the cubed beef and onions in the bottom of a large stockpot with as little oil as possible, stirring frequently. Drain off any liquid or grease. Add the beef broth, corn, undrained tomatoes, green beans, double beef broth, baby lima beans, carrots, celery, bay leaves, Worcestershire Sauce, Tabasco, salt and pepper to taste.
Bring to a boil over medium-high heat and then reduce the heat to low. Cook uncovered for 1 to 1 ½ hours until the beef is tender, stirring occasionally. Add the potatoes and return to boil. Boil for 20 or 30 minutes until the potatoes are tender. Discard bay leaves before serving. Freezes well.
It is good to cook it low and slow, stirring every 20 minutes for 2 ½ hours.