Saturday, April 4, 2015

Veggie Soup

Photo courtesy Taste of Home
    When I first started cooking, my version of vegetable soup consisted of some ground beef combined with a can of mixed vegetables. Agh! It was very lame. Unfortunately, I've not gotten much better. I can do stews of many varieties and different soups, but every time I try a veggie soup it's just too bland and boring for me. One of the guys at work shared his mom's recipe which he claims is "the bomb." That says a lot for a guy who doesn't like veggie soup.

Veggie Soup
Recipe courtesy Diana Spear
2-1/2 lb. beef rump roast
browned on all sides in virgin olive oil
2 qts. cold water
1 tsp. salt

Place the beef in a large soup kettle and cover with cold water. Add salt, cover and bring to a boil. Simmer for about 3 hours, until beef is tender.

Remove meat and trim off fat. Cut into serving size pieces and return to the beef broth water.

Add the following - 
2 qt. Campbell's tomato juice
1 can beef broth
1 or 2 cans cut green beans, drained
1 can corn niblets
6-7 medium potatoes (peeled and cubed)
1/2 qt. hot water
1 1/2 tsp. dried basil
3 T. chopped parsley
1 1/2 tsp. Italian seasoning
salt and pepper to taste

Cook for about 30-45 minutes until potatoes are fork tender.
 Makes about 1 1/2 gallons.

Optional veggies
2 cups frozen lima beans
1 small onion, diced
2 stalks celery, diced
1 cup carrots, sliced or cubed
1 small can of tomato juice if needed.

*Leftovers may be refrigerated


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