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Emilie Waypa Ferguson's Beef Vegetable Soup Recipe

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This recipe for Emilie Waypa Ferguson's Beef Vegetable Soup is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbs olive oil
1-2 lbs beef chuck cut into bite size pieces, or lean ground beef, or half lean ground beef/half ground turkey breast
1 medium onion, chopped
2-3 boxes of beef broth/stock
1 28 oz can diced tomatoes
2-3 carrots, peeled and diced or half circles
6-8 potatoes, peeled and diced
1 15 oz can baby peas or equivalent frozen
1 Tbs Worcestershire Sauce
Salt and pepper, to taste
Directions:
Directions:
Warm olive oil in soup pot. Add chopped onion and cook until translucent (2-3 minutes). Add the beef and cook until pink is gone. Add remaining ingredients to pot and stir. (If there doesn't seem to be enough of a broth to vegetable ratio, add more beef broth/stock. Bring to a boil, reduce to a simmer and let cook 20-30 minutes to blend flavors. Salt and pepper to taste. Great served with warm bread/rolls.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Don't have exact measurements for this soup. I've learned as I go. As soon as the fall sets in, I' making beef vegetable soup! These are the vegetables Mom used and the ones I most frequently work with. However I have substituted green beans (bite size) for the peas and been just as pleased.

 

 

 

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