ShabbyTabby

I've been making this one for years and years and everyone loves it.

1-1/2 pounds stew meat, cut into small cubes
1 lg onion, chopped
2 cans cut green beans
4 stalks of celery, chopped
6 lg carrots, sliced
1 pkg. onion soup mix
1 can diced tomatoes
1 small can tomato sauce
2 bay leaves
1 can pinto beans, rinsed and drained
1 small head of cabbage, chopped (or 1 pkg coleslaw mix)
1 pkg. frozen corn
1 tbsp beef stock
6 tomato cans of water

Season beef with garlic salt and pepper, brown well in 2 tsp. oil. Add onion and saute about 3 min. more. Place all ingredients into large soup pot, bring to a boil and then turn down to a simmer and cook about 2 hours. Serve with crusty french bread. Note: Be sure to remove bay leaves before serving.

veryvirginia

I sear my meat until brown on outside but still pink inside and drain off excess fat if there is a lot and throw everything else in the pot and cook on medium heat. I do not season right away as that makes the meat tough. I season about an hour away from being done. I cook on medium heat until all meat and veggies are tender. Hope this helps

nnwalton2

Roast, stew meat is always the best but when I want to get it done NOW - I use hamburger meat. Then season it as you would normally, open up the refrigerator for all you leftovers, simmer until everything is heated through. Make a pan of cornbread and enjoy.

QuiltE

My secret add-in for flavouring ... Montreal Steak Spice and/or a glug of HP Sauce!

honeybea

Thanks for the tip veryvirginia. I think that leaving out the seasoning until towards the end makes sense. I will try this next time around. Honebea

Neicy

1 pound lean beef for stewing, cut into 1 inch cubes
Vegetable Oil
4 cups water, divided
4 carrots, cliced
1 (28 oz. ) can whole tomatoes, undrained and coarsely chopped
4 potatoes, peeled and cubed
1 large onion, coarsely chopped
1 (10 ounce) package frozen green beans
1 (8 ounce) can whole kernel corn, drained
1/4 cup sliced celery
1 large turnip, peeled and cubed
1 teas. Worcestershire sauce
1 tablespoon cocktail sauce
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon pepper
Brown beef in hot oil in heavy Dutch oven, add 2 cups water, bring to a boil, reduce heat, cover and simmer 1-1/2 hours.
Add carrots and remaining 2 cups water, bring to a boil, reduce heat, cover and simmer 15 minutes. Add remaining ingredients, cover and simmer an additional 30 minutes, stirring occasionally. Enjoy! Yield: about 3 quarts.

Dont know if it's the cocktail sauce or turnip that really adds flavor--but my quilting bee loves it and always asks for seconds.

Mamia

This is my mother's recipe we have had this on Christmas eve for years. (Not the only times).
2 tbs.Garlic salt 12oz. bag frozen onions
2 tbs.oregano leaves 1 cup shredded cabbage
2 lbs.stew beef cubed 1 - 2 lb. bag frozen mixed veggies.
1 large can of V8 juice 4 large diced potatoes
celery
In large kettle 1/2 full of water, add stew meat, tenderizer, stalk of celery, cook 2 hours.
Add: can of V8 juice, seasonings, beef cubes, bag of Veggies, potatoes, cabbage, salt and pepper to taste. bring to boil
cook another couple of hours. Serve
(I like to cut up a sirloin roast for my beef.)
I'm spoiled,I don't like any other kind of vegetable soup.
Hope you enjoy. Mia

Bannlock

Everyone that I have given this to loves it.

Spicy Vegetable Soup
1 lb. ground beef
1 cup chopped onion
2 cloves garlic, pressed
1 (30 oz) jar chunky garden-style spaghetti sauce with mushrooms and peppers
1 (10 1/2 oz) can beef broth, undiluted
2 cups water
1 cup sliced celery
1 tsp. Sugar
1 tsp. Salt
1/2 tsp. Pepper
1 (10 oz) can diced tomatoes and green chiles (Ro-Tel)
1 (16 oz bag) frozen mixed veggies

Cook first 3 ingredients in a large Dutch oven over med heat until meat is browned, stirring to crumble. Drain & return meat to Dutch oven. Add spaghetti sauce & next 6 ingredients. Bring to boil; cover, reduce heat, & simmer 20 min., stirring occasionally. Stir in tomatoes & veggies; return to a boil. Cover & simmer 10 to 12 min or until veggies are tender. Add more beef broth, water or tomato juice if you like more liquid in your soup

dd

Told you I had to get a roast out of the freezer. We had it for supper last night and today I'm making soup. I got a dry vegie soup mix from Bob's Red Mill. It has split peas, lentils, barley and lots of other good stuff along with a bag of frozen vegies...mmmm. Can't wait until it's finished. Can you smell it yet?

Anna.425

I always start my beef soup the night before I want to serve it. I season my pot but sauteing onions and garlic, then brown the beef. Add water to cover meat and let simmer for an hour. Let meat sit in liquid overnight. Finish soup the next day. Your meat will be tender and perfect for soup.