Beef and vegetable soup

This is a great recipe for beef and veggie soup and you can add in whatever veggies you like!

Ingredients

2 tablespoons vegetable oil (if using chuck roast)
2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
4 quarts cold water
1 (28-ounce) can diced tomatoes
1 1/2 cups chopped onion
3 tablespoons dried parsley
1 tablespoon dried Italian seasoning
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt, plus extra for seasoning
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 bay leaves
1 cup thinly sliced carrots
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup frozen black-eyed peas
1 cup frozen butter beans
1 cup cut okra, fresh or frozen
1 cup corn kernels, fresh or canned
1 cup diced potatoes
Chopped fresh parsley leaves

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

The ingredients I used this time were - Fresh green beans, okra, bell pepper, mushrooms, shallot, garlic, stew meat, diced tomatoes

Yummmm!


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