Old Fashioned Vegetable Beef Soup
Why I Love This Recipe
Variation:
One (40 ounce) package of frozen mixed vegetables could be used instead of separate bags of vegetables. This soup may be frozen.
Ingredients You'll Need
1 large beef soup bone
2 lb. stew beef, cut into bite-size chunks
2 (14 oz.) cans stewed tomatoes (reserve liquid)
1 (10 oz.) pkg. frozen diced carrots
1 (10 oz.) pkg. frozen green peas
1 (10 oz.) pkg. frozen whole kernel corn
1 (10 oz.) pkg. frozen lima beans
4 ribs celery, diced
5 medium diced potatoes
1/4 cup red vinegar
4 beef bouillon cubes
4 qt. water
garlic powder to taste
salt and pepper to taste
Directions
Fill Dutch oven or any suitable container of your choosing with 4 quarts of water. Add soup bone and stew beef to water along with vinegar. Allow stew beef and bone to boil at medium heat until tender, about 1 hour.
Add carrots, green peas, corn, lima beans, celery and bouillon; cook about 40 minutes over medium heat until vegetables are tender. Add potatoes and cook until fork-tender. **Remove soup bone. Reduce heat and gradually add tomatoes with juice, salt, pepper and garlic powder. Simmer gently over low heat for approximately 30 minutes. Serves 8 to 10 portions.
**Soup bone may be frozen.
Variation:
One (40 ounce) package of frozen mixed vegetables could be used instead of separate bags of vegeta-
bles. This soup may be frozen.
