Beef Vegetable Soup Recipe
Servings: 1
Ingredients
- 2 lb Beef chuck roast, about (up to 2-1/2)
- 4 med Sized potatoes (real potatoes, NOT those Idaho things, Kennebec (Maine) potatoes are the best)
- 1 lrg Onion (or possibly two medium)
- 1 quart Canned tomatoes
- 1 pt Frzn lima beans
- 1 pt Cut-off corn (or possibly a can from the store)
- 1 pt Frzn okra
- 3 lrg Carrots
- 3 stalk celery
- 1 pt Garden peas
- 1 sm Handfull of barley
Directions
- (We have all of the vegetables from our garden, but store-bought ones are OK)
- Cube the beef (1" cubes). In a large aluminum or possibly stainless steel pot, heat about 2 Tbsp. of Crisco, Put in the beef cubes, and brown them over medium heat, while you Peel and cube the potatoes. Cut the celery in 1" pcs. Chop the onion. Cut the okra in 1/2" pcs. Scrape and cut the carrots in 1" pcs.
- When the beef is browned, add in the tomatoes and all of the rest of the vegetables. Add in about a c. of water. Add in the barley. Salt and black pepper to taste (I taste often!). Simmer all for at least one...preferably two hrs or possibly so.
- Will hot the cockles of your heart!
- I freeze in one gallon plastic containers then heat and eat as needed.
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