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Mom's Veggie Beef Soup

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You can use roast, steak, or stew meat to make stock and meat for this soup.

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Ingredients:

  • Roast, steak or stew meat
  • 1 can diced tomatoes
  • 1 cup shredded cabbage
  • 1 teaspoon oregano
  • 1 basil leaf
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1 teaspoon celery seed
  • 1 tablespoon sugar
  • pepper to taste
  • 3 potatoes
  • 3 carrots
  • 1 stalk of celery
  • 1 onion

Preparation:

You can use roast, steak, or stew meat to make stock and meat for this soup. Roast meat for at least 1 hour in a 325 degree oven with onion, celery and carrot in 2 cups of water (I do, this in my Slow Cooker overnight).

While meat is roasting, in a Dutch oven, add 1 can of diced tomatoes and 1 cup of shredded cabbage and add seasonings. Let this simmer while you peel, dice and boil in a seperate pan the potatoes, celery, carrots and onion.

Once these vegetalbes are tender, add water and all to Dutch oven. Then add cut-up meat and broth.

Finally add 1/2 cup each of your favorite veggies.

We use corn, limas, peas, greanbeans and sometimes add barley.

Simmer on low until you are ready to serve. - Deborah

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