Recipe

Sunday Night Fireside Soup Recipe

	Zena824 / All my dishes 1 year, 2 months ago This is a hearty soup for this fall when the weather cools down...All you need is some corn bread to soak up the juice... Prep:20m Cook:70m Servings:10	Zena824
	beef veggie soup

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Ingredients

1 pound lean beef tips, cut into 1/2 inch cubes

1 tablespoon canola oil

2 (10oz) cans beef broth or stock

2 (16 oz) cans whole tomatoes

1 large can of whole kernel corn, drained

1 large can of engligh peas, drained

1 large can lima beans, drained

4 carrots, scraped and sliced

2 medium onions, quartered

2 pounds potatoes, peeled and cubed

1 tablespoon sugar

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

Directions

In a large soup pot, cook beef tips in oil over medium heat until meat is brown.

Drain fat and stir in remaining ingredients.

Cover and bring to a boil over a medium high heat.

Reduce heat anf simmer for 1 hour, stirring occasionally.

Serves 8 to 10 people..

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Comments

michellem 1 year, 2 months ago said:
This looks like a soup my family and I will enjoy. I look fwd to those crisp cool fall days again! Thanks for the great post.

clewing 1 year, 2 months ago said:
Very similar to my vegetable soup I make, except I don't brown the beef. I may have to try that. And, with the exception of the tomatoes, I use frozen rather than canned, but that is just a personal preference. I love good, hearty soups like this. I echo michellem's comment--I look forward to those crisp cool falls days again. Of course here, fall (and spring) only lasts about three days. We have cold and hot!