Vegetable Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lbs of stir fry beef (you can also use stew beef, the stir fry has very little fat)
6 to 8 medium potatoes peeled and diced
6 to 8 medium carrots peeled and sliced
6 to 8 celery stalks sliced
1 onion peeled and diced
1 frozen packet of green chili or two small cans
1 16 ounce jar of your favorite Picante Sauce. We like El Pinto, but any kind you like will do. Fill the empty jar with water once and add.
2 14 1/2 ounce cans diced tomatoes. Fill each empty can with water once and add.
Season to taste with salt and pepper (go easy on the pepper if you have used hot chili or picante sauce.)
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Directions: |
Directions:In the morning in a large pot cover with water and cook on low heat for most of the day 3 lbs of stir fry beef. In the afternoon two hours before you want to eat transfer the beef to a very large soup kettle, straining out excess froth. Add remaining ingredients. Simmer for about two hours. Try not to overcook the veggies. Some people like to melt cheese on top when they eat this.
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Personal
Notes: |
Personal
Notes: This is a family recipe we like to make. It is not fancy but it always makes us feel better if we are sick and happier if we are blue during the winter time. We make a lot because it makes great left overs and can be frozen. Our recipe is a variation of a recipe my mother used to make. Stan will eat this everyday for a week if I make it. I have a tender memory of Grandpa cutting up the vegetables with me at our kitchen sink. He showed me his favorite part of the celery stalk -- the light colored small stems in the middle. Every time I make this soup I make sure I eat a small tender stem and think of dear Grandpa. We have a family joke about how many times I clogged up the garbage disposal on the days I made this soup. (I've learned my lesson now! :)
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