Today I wanted to share an easy homemade veggie beef soup recipe
I love to make this in the fall months
We grow our own vegetables, then I freeze or can everything, sauces, you name it, so my recipe is strictly from vegetables we have grown, if you don't have fresh or canned, use frozen or store bought canned ingredients. Our beef is from the farm next door.
HOMEMADE VEGETABLE BEEF SOUP
1 quart jar of stewed tomatoes
1 quart jar of tomato juice
2 carrots cut into chunks
4 celery stalks cut into chunks
4 medium potatoes cubed, diced or sliced
1 onion sliced or cubed
half stick butter
pint peas
pint beans
pint corn
3 chicken-tomato bouillon cubes (or whichever you prefer)
stew meat bite sized pieces
salt & pepper
garlic minced up (tablespoon)
start by heating up your dutch oven, add a pat or two of butter
stir in your carrots, celery & onions and saute until cooked
(or like I used this time a HUGE stock pot because I doubled recipe)
dump all the rest of the ingredients into the dutch oven.
simmer until done
*note* I use my fresh garden vegetables that have been blanched and frozen and sealed in FoodSaver storage bags, you can either use fresh, frozen or canned in yours.
I say quarts and pints because these are things I have canned or frozen from my gardens.
Remember you can use store bought and it will still be just as yummy!!
I always make BUTTERED ROSEMARY DINNER ROLLS when I make this soup
