Granny’s Vegetable Beef Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound beef( hamburger, sirloin steak or stew meat)
2 medium potatoes (diced)
2 medium carrots (chopped)
2 stalks of celery (chopped)
1 medium onion (diced)
1/2 of a small cabbage ( diced)
1 can cut green beans (plus liquid)
1 can whole kernel corn (plus liquid)
I can diced tomato’s ( plus liquid)
1 small can tomato paste
2 quarts beef broth ( cartons are located in soup section or you can use Better Then Beef Broth paste located in the soup section)
1 package dry Beefy Onion soup mix ( located in the soup section)
Garlic powder ( to taste)
3 bay leaves
Dry Parsley flakes ( to taste)
Salt and pepper to taste
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Directions: |
Directions:1. Dice up meat and brown in a large pot.
2. Prepare and chop all of the vegetables.
3. When meat is well browned, add all of the remaining ingredients to the pot. ( include the liquid in the canned vegetables) Adjust seasoning to taste.
4. Cover and cook over medium heat until all vegetables are fork tender. (About 30-40 minutes) |
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Number Of
Servings: |
Number Of
Servings:A crowd |
Preparation
Time: |
Preparation
Time:Prep time; 30 minutes, Cook time; 30-40 minutes |
Personal
Notes: |
Personal
Notes: This was a favorite soup recipe passed down through my family. Granny was an old fashion cook and always knew how to use up leftovers to create delicious soups or casseroles. It’s economical to make and gets better every time it’s reheated.
Tip: You can make egg noodles or purchase them at the store. Cook them sepetatly following package directions. (DO NOT cook the noodles in the soup! The noodles will get soggy and soak up all of the soup juices.) Add the cooked noodles into a bowl and then spoon soup over the top.
Serve with cornbread
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