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Saturday, January 31, 2015

Hearty Vegetable Beef Soup

I love all soups but this is one of my favorites. 

Start by cutting about 1# of round steak in bite size chunks and brown in a soup pot in about 1 T. Olive Oil. I sometimes use ground beef.

Next stir in 1/2 chopped onion and 1 C chopped carrots. Let those sweat for about 10 minutes. Add about 1 C rough chopped cabbage.

Then add a 28 oz size can of whole tomatoes. I like to give the tomatoes a rough chop before adding.

Now let the tomatoes tenderize the steak for about 15 minutes, cooking on low.

Finish it off by adding 1/4 t pepper, 1/2 t chili powder, 2 Bay Leaves, 2 T brown sugar, a small can of un-drained green beans , a small can of un-drained corn, a 32 oz box of beef bouillon and a can of tomato soup.

Simmer slowly for about 4 hours, and then add 2 peeled and chopped potatoes. Simmer another hour or until it thickens a bit.

Salt to taste. I like to wait for salt as bouillon can sometimes add enough salt flavor.

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