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There was always a pot of soup in
Grandma's kitchen in the winter. She would never have added a can of crushed
tomatoes in hers, tomato only juice.
Sometimes, she would add pasta, rice or barley to her soups, it was always
delicious.
Vegetable soup is a great way to use leftovers in the refrigerator. Small
amounts of fresh vegetables, to few to serve alone are a miracle in the pot,
when served together as a soup. |
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Vegetable Beef Soup
1 lb. stew beef - cut into small pieces
4 C. beef broth
3 C. water
1 14.5 oz. can of crushed tomatoes
1 1/2 C. cubed potatoes
1 medium onion chopped
1 C. sliced carrots
1 C. sliced celery
1/2 C. peas - frozen
1/2 C. corn
1 C. green beans
1/2 to 2 t. herbs of your choice (basil, oregano or dill)
Brown stew beef, add onions and cook for 3 minutes. Add water and tomatoes and
cook until beef is tender. Add vegetables except peas and cook until tender. Add
spices, peas and simmer another 1/2 hour.
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