Beef Vegetable Soup
Beefy broth full of vegetables with an even flavor
1 lb chuck steak or roast (fresh or leftover)
4 c beef broth
salt, to taste
1 T sugar
1 clove garlic, minced
1 onion, chopped
1 c tomatoes
1 c chopped cabbage
approximately 1/2 c each of celery, corn, carrots, green beans, and peas
water, as needed
1. Cut meat into small cubes. If using fresh meat, fry in a little oil in the bottom of a large pot and drain grease. If using leftover, continue to next step.
2. Combine all ingredients and bring to a boil. Simmer, covered, for at least 2 hours, and up to 4 hours.
Crockpot: Cook on HI for 4 hours and on LO for 4 hours or until ready to serve.
Beef Vegetable Soup and Hearty Herb Bread
This is our favorite vegetable soup (and believe me, we've tried plenty!). The ratio of tomatoes and cabbageÂ to the other ingredients seems to make the biggest difference. This soup also freezes well, and so I like to make a big batch and have enough for several meals. :) I rate this recipe a 9: it's a very good soup, especially for vegetable soup!