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Recipes - Moms Beef Veggie Soup Recipe

Recipe Name

Mom's Beef Veggie Soup

Submitted by

Guest

Recipe Description

This is a recipe modified from my mother's recipe.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	45	Cook Time (minutes)	60	Ready In (minutes)	105

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Ingredients
Amt.	Measure	Ingredient



3	pounds	Beef, ground, 80% lean meat / 20% fat
2	large	Onion, chopped
2	tablespoons	garlic minced
2	cups, diced	celery
2	cups, chopped	Carrots
2	cans (16 fl oz)	tomatoes canned, diced
8	cups	tomato juice
6	tablespoons	beef base
2	cups	green beans
1	cup	corn kernels
2	cups	Peas, frozen
1	head	Cabbage,
2	teaspoons	salt
2	teaspoons	black pepper

Steps

Sequence	Step

1	In a large, deep stock pot, brown beef. Remove excess fat.
2	Add onion and garlic to meat and cook until onion is translucent.
3	Add celery, carrots and canned tomatoes. Add canned tomato juice and beef boullion (you can use more or less of this depending on your personal preference for ''''beefy-ness''''). Add salt and pepper.
4	Bring to a simmer. Using the large can from the tomato juice, empty 2 cans of water into the stockpot to stretch the liquid. Bring to a boil. Add green beans (I prefer frozen)corn and peas. Return to a simmer and allow to cook for about 1/2 an hour.
5	Add chopped cabbage (in bit sized pieces)and return to a simmer. Soup is ready when the cabbage and carrots are tender. I encourage you to sample the broth to check for flavor. You may want more pepper or salt.
6	This recipe freezes well. It can be made with chunks of beef, rather than ground beef. You can also adjust the veggies to your personal likes and dislikes. I''ve made this with no starchy veggies for an Atkin''s friendly recipe and I''ve made it with lima beans added.

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