Beef & Vegetable Soup

What’s the best thing to eat on a cold winter’s day? Soup, of course! Especially this Beef & Vegetable soup. I love to try new soup recipes, but I often go back to this one. It has the right blend of flavors and is substantial enough to be filling.

The first time I made it for Hungry Bear, he told me he hated soup, all soup. He’d only tried the mushy, tasteless garbage in a can. Homemade soup vs. canned is truly a world of difference!

A long list of ingredients are included, but don’t let that deter you. It’s very easy to adapt with whatever you have on hand. This combination is my all-time favorite. If you’d like to substitute or use less, that’s perfectly acceptable.

To make Beef & Vegetable soup, you will need:

* 1 Lb beef, cubed (Use chuck, round, or sirloin.)

* 2 Tbs. olive oil

* 1 Tsp. chopped garlic

* 4 Cups beef broth

* 1 Can crushed tomatoes

* 1 Onion, chopped

* 2 Celery sticks, chopped

* 2 Carrots, chopped

* 2 Potatoes, cubed

* 1 Cup peas

* 1 Cup corn

* 1/4 Cup fresh chopped parsley

* Salt/pepper to taste

* Tabasco to taste

In a large pot, brown the meat and garlic. Combine all remaining ingredients and bring to a boil. Simmer, covered, for at least 2 hours (up to 4 hours is fine). A slow cooker could also be used, but 99% of the time I cook on the stove. See how easy that was…