Grandma Downs Veggie-beef Soup
From softshellcrab 16 years ago
- 120 minutes to make
- Serves 8
My Mom used to make this on basketball nights when I was in high school, because it had cooked most of the day and was a quick dinner for all of us to have before we had to leave for the game. One time she made it when we were all going into town to see Gone With The Wind. Read more We rushed into town to see that long movie (a real treat) and during intermission, she told dad she thought she left the soup on the heat. He had to drive all the way out to the country to turn off the stove. I was only five years old, but I remember it well. See less
Ingredients
- 2 pounds beef bottom round, browned and drained shopping list
- 2 large onions, chopped shopping list
- 2 cloves garlic, chopped fine shopping list
- 2 quarts water shopping list
- 1 Tablespoon Better Than Bouillon shopping list
- salt and pepper to taste shopping list
- 2 packages mixed, frozen veggies shopping list
- 1 package okra, frozen, sliced (optional) shopping list
- 1/2 head cabbage, thinly sliced shopping list
- Fresh or dried thyme to taste shopping list
- 1 quart tomatoes, canned or fresh (chop in the Cuisinart) shopping list
- 2 large potatoes cubed shopping list
- 2 cups celery, thinly sliced shopping list
How to make it
- Brown meat in oil in soup pot, drain. Add chopped onions and garlic, brown. Add water (more or less 2 quarts} Add Better Than Bouillon. Cover pot, reduce heat and simmer until very tender. Remove meat, cool and chop in medium pieces.
- Add tomatoes to broth and cook for another hour. Add frozen veggies, cabbage, potatoes, celery, okra, thyme, salt and freshly ground pepper. (You can actually put anything you want in this or omit things you don't care for. Maybe some white beans or small pasta. You may use basil....maybe half thyme and half basil) Simmer at least an hour, maybe more. Throw in the reserved beef and enjoy.
- This feeds quite a few and is better the next day. You may also cook browned meat, garlic and onion, water and Better Than Bouillon in a crockpot overnight. I think it is better that way and saves some preparation and cooking time.
- Serve with a crusty bread and salad.
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