I love making soups and chili during the fall and winter months. I adapted a soup recipe that you don’t have to spend all day in the kitchen making and it’s delicious. Here’s what you will need:
- 1 package of stew beef
- 2 – 3 cartons of Swanson’s Beef broth (32 oz.) or store brand (I have used Food Lion brand)
- 1 quart of your whole canned tomatoes or 32 oz. from the grocery store
- 1 package of Hanover frozen veggies or your garden veggies from your freezer
- 2 -3 small potatoes cubed
- 1/4 box of elbow macaroni (optional)
- 1 cup water
- *Note: You can add water and beef bullion cubes to the pot to ensure you have enough broth.
First, brown your beef in a tablespoon or 2 of butter or margarine. Next drain the beef, and remove it from the. Cool the beef on a cutting board. The next step is to add your tomatoes, 1 carton of Beef Broth and 1 cup of water to a stock pot and bring to a boil. Reduce to a simmer. (You can cut up your tomatoes before placing them in the pot if you like smaller pieces).
Also, while the tomatoes are simmering cut the beef into bite size pieces. Next, add the beef and additional broth to pot and simmer for 30 – 45 minutes. Peel and cut potatoes into cubes. Rinse and add to pot. Simmer until almost done. (You don’t want them to be completely done or they may get mushy).
Next, add frozen vegetables and simmer until all vegetables are tender, about 30 minutes. Stir pot occasionally. Add 1/4 – 1/2 box of elbow macaroni and simmer until tender. About 15 minutes. Season to taste.
Last, this soup gets better after it sits for a few days. Finally, you can freeze it in mason jars or soup containers for a quick and healthy meal. It’s Yummy!
