Right after the Hubs and I got married, I went into Susie Homemaker mode and decided I was going to make him homemade vegetable soup. So, we went to the store (back then, we used to go together) and I went around picking the ingredients for the soup. We are walking through the aisle and the Hubs says “did you get the tomato sauce?” I turned around– by this time I am at the end of the aisle– and said, “For what?” He replied, “The vegetable soup.”
I kind of looked at him strange and then said, “No, I bought beef stock. It’s beef vegetable soup.”
He replied, “That isn’t how mom makes it.”
I turned around and called back down the aisle, “This isn’t your mom’s vegetable soup.”
Later, I found out the old woman who was also in the aisle told Don she was sorry.
So… here’s MY BEEF vegetable soup recipe.
Not Your Mamma’s Veggie Soup
- 1 lb beef stew chunks OR other steak
- 1 large box beef broth
- 1 small onion, diced
- 2 cans diced tomatoes, undrained
- 2 cans green beans, drained
- 2 cans sliced carrots, drained
- 1 can peas and carrots, drained
- 1 can corn, drained
- 1 can diced potatoes, drained
- 2 beef bouillon cubes, optional
- salt and pepper, to taste
Cook your beef and onion until the beef is no longer pink. If using steak, cut into cubes after cooking. In large pot, combine all ingredients. If there is not enough juice in the pot to cover the vegetables, add water to cover. Simmer on medium-low for at least an hour. Season with salt and pepper and serve hot.