At times there’s nothing that sounds better than a good, flavorful, nutritious bowl of vegetable soup.  Today was one of those times.  Simmering on my stove is the following:

VEGGIE BEEF SOUP

2 – 2 1/2 lbs stew beef – cut into small pieces  (I trim the fat.)

2 Tbs veg oil

1 – 2 Tbs dried minced onion or 1/4 cup fresh diced onion

1 64-oz bottle V-8 juice

1 pkg Simply Potatoes diced potatoes w/onion (or 4 potatoes, chopped)

2-3 cups veggies: I use leftovers from the frig, then add frozen mixed veggies until I have enough. 

Season with:  pepper, 2-3 tsp basil, 1 Tbs sugar

OPTIONAL:  1 can tomato soup to thicken or stretch the recipe, beef boullion

NOTE:  I freeze leftover juices, sauces, and gravies from beef dishes (like roasts, cubed steak, simmered beef, stews, etc.) and add them to my soup to add richness to the flavor. 

Brown meat in oil in a large soup pot.  After meat is browned add V-8 juice and then add remaining ingredients.  Bring to a boil over med-high heat stirring occasionally to keep the bottom from scorching.  Then reduce to lowest heat, cover, and simmer for at least an hour, stirring occasionally. 

This soup is FULL of vitamins, anti-oxidants, and protein.  Just add biscuits, toast, or a hearty bread and you have a nutritious and satisfying meal.  This soup freezes well.  Enjoy!    

Renee Myers

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