Wednesday, August 1, 2007

Soup Of The South - Home Made Veggie Soup

This is an excellent "cook now-eat later" recipe for families on the go, as it can be cooked in bulk and stored in the freezer in baggies for quick meals, especially as we go into the fall season.

You can use leftover veggies, add variations and another alternative is using ground beef. When my boys were younger, and I fixed the ground beef variation they called it "Cowboy Soup"!

3lbs of stewed beef or 3lb roast (rump, sirloin, chuck)
6 potatoes (peeled and cubed)
*1 large Onion (onion salt optional)
1 bunch carrots (2 cans)
2 cans of peas
2 cans of corn (1 cream-style corn)
1 can of green beans
2 large cans of tomatoes
Season to taste

Cook the beef in a deep welled pot as above until tender, add potatoes and fresh carrots. If canned carrots are used, add with other canned ingredients. When potatoes are tender, add remaining ingredients and simmer, slowly for 1 hour.

* You can use a juicer to liquify an onion and use in recipes for those that have children or adults with an aversion to the texture of onions. Works great with Green Pepper as well. You have the flavor but not the texture. Children will not know the difference!

Serve the soup with croutons, crackers and a salad a or for a satisfying cold-weather meal!

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