Granny's Vegetable Beef Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound + stew meat (chuck roast or other meat)
1 pound brisket or soup bone
1 large bag of frozen mixed vegetables or vegetables in your own freezer
3-4 medium potatoes, chopped
3-4 ribs celery, chopped
Diced carrots
1 bag leaf
Salt and pepper to taste
1 cans tomatoes
Okra (fresh, frozen or canned)
Dash of Tabasco sauce (optional or to taste)
Garlic salt to taste
Tomato sauce, if needed
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Directions: |
Directions:Put beef and soup bone in deep pot. Add salt and pepper. Cover with cold water (about 2 quarts) and heat slowly until water boils. Skim off coagulated liquid from surface of water. Cook on low heat until meat is tender. Add vegetables and remaining ingredients.
Cook slowly on low heat until all ingredients are tender (about 3-4 hours). Stir occasionally and season to taste. May need to add tomato sauce to get right consistency. |
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Number Of
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Number Of
Servings:Lots! |
Personal
Notes: |
Personal
Notes: I save and freeze all left-over vegetables (especially in the summer) and that is my "vegetables" for this soup. I then add enough other vegetables (that is not in my freezer) to have lots of different vegetables. I always want corn, butter beans, peas, carrots, celery, tomatoes and potatoes. You can add rice or broken pasta. Because I add "this and that" I never have two pots of vegetable beef soup the same. Be creative with your vegetables!!! And never, never serve soup the same day it is prepared!!!
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