You can feed an ARMY with this recipe!! As Mom did many a weekend... Missing Mom, but knowing she'd be proud!
MOM's VEGETABLE SOUP (with Extra Meat) Serves 10 to 15
2 to 2 1/2 pounds beef stew meat, cut into small bite-sized cubes
salt and pepper, to taste
1-2 onions, chopped small
water, as needed
Season meat with salt and pepper. (*I would divide the meat into 2 or 3 batches so that it browns and does not simmer! --TC) Heat a large wide-bottom, deep pan over medium; brown meat, then add onions and cook until softened.
Once browned, cover with water about 1" higher than the meat. Simmer uncovered about 2 hours.
2 to 3 ribs of celery, chopped
4 to 6 carrots, sliced/chopped
3 large white potatoes, cut into 1" cubes
Add celery, carrots, white potatoes; cover with water again and simmer 1 hour.
64 fl oz. Tomato Juice
2 cans dark red kidney beans, rinsed and drained
2 cans pinto beans, rinsed and drained
2 cans corn
1 can peas
1 can kitchen-cut green beans
2 beef bouillon cubes
Add above ingredients and add water if needed to cover vegetables; simmer 30 minutes to meld flavors and heat through. Taste and reseason if necessary.
Serve in the tradition of mom -- with a 1/2 of peanut butter sandwich or Ritz crackers! --Courtesy of the Traveling Culinarian's mom Judy - December 2010.
MOM's VEGETABLE SOUP (with Extra Meat) Serves 10 to 15
2 to 2 1/2 pounds beef stew meat, cut into small bite-sized cubes
salt and pepper, to taste
1-2 onions, chopped small
water, as needed
Season meat with salt and pepper. (*I would divide the meat into 2 or 3 batches so that it browns and does not simmer! --TC) Heat a large wide-bottom, deep pan over medium; brown meat, then add onions and cook until softened.
Once browned, cover with water about 1" higher than the meat. Simmer uncovered about 2 hours.
2 to 3 ribs of celery, chopped
4 to 6 carrots, sliced/chopped
3 large white potatoes, cut into 1" cubes
Add celery, carrots, white potatoes; cover with water again and simmer 1 hour.
64 fl oz. Tomato Juice
2 cans dark red kidney beans, rinsed and drained
2 cans pinto beans, rinsed and drained
2 cans corn
1 can peas
1 can kitchen-cut green beans
2 beef bouillon cubes
Add above ingredients and add water if needed to cover vegetables; simmer 30 minutes to meld flavors and heat through. Taste and reseason if necessary.
Serve in the tradition of mom -- with a 1/2 of peanut butter sandwich or Ritz crackers! --Courtesy of the Traveling Culinarian's mom Judy - December 2010.
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