Thursday, January 3, 2008

Vegetable Beef Soup

This is my Mother-in-laws soup, it is more a method than a recipe. She uses whatever she has on hand, on Christmas Eve she made it with stew meat. Here are her instructions in her own words.

My soup begins with Paula Deen's fresh green beans with new potatoes, which I use 2-3 times in different meals.

Brown floured stew meat/short ribs/chicken/whatever meat you have.....(the flour helps the broth to be a little thicker) in a skillet.

Add any or all below to a stock pot:
Chopped carrots
Large can of diced tomatoes
Can of tomato soup (undiluted)
1 or 2 cans of tomato sauce (I like a strong tomato taste - you won't have to use that much)Paula's Green Beans or frozen green beans
Beef Stock or Broth
Can pinto/navy beans (or leftover Red Beans and Rice)
Rice or macaroni/noodles

Add enough water to make it the consistency you want for your soup. Before you season, taste it to make sure it doesn't already have enough salt.
Season choices:
salt/pepper (to taste)
garlic & onion powder
Italian seasoning (if you want an Italian flavor)

Add meat to stock pot and let it simmer for a couple of hours or until the meat is very tender. Cube potatoes during the last 30 minutes of cooking (new/red potatoes hold up better in soup). If you want you can add rice or macaroni/noodles do it during the last 20-30 minutes of cooking.

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