Beefy Vegetable Soup

Nothing’s better than a hot bowl of soup, chock full of veggies and chunks of beefy goodness. This recipe was given to me by my youngest brother, who lives in a warm climate. His recipe calls for fresh veggies, which are available in his part of the country year round…no so in my neck of the woods. So, I used frozen veggies and they worked out fine. The great thing about this recipe, other than its great taste, is it’s so versatile. You can add some of your favorites such as rutabagas, parsnips or cabbage,to name a few, and it still comes out delicious. If you prefer a stronger” beefy” flavor, use beef stock instead of beef broth. So thanks Tom for the recipe.

Beefy Vegetable Soup

Recipe by Diane BeckerCourse: Uncategorized

Servings

8

servings

Ingredients

• 1 1/2 pounds beef stew meat

• 1 cup green beans, cut into 1 inch pieces

• 3/4 cup chopped onions

• 1 cup fresh whole kernel corn

• 2 cups carrots, peeled and cut up

• 1 cup green pepper, diced (optional)

• 1/2 cup water

• 1 teaspoon salt

• 1/2 teaspoon dried thyme

• 1/4 teaspoon black pepper

• 32 ounces beef broth or stock

• 2- 14.5 ounce cans diced tomatoes with garlic

• 8 ounce can tomato sauce

Directions

• Put all the ingredients in a slow cooker and cook on low for 8-9 hours

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