Recipe

Grandma Downs Veggie-beef Soup Recipe

	Softshellcrab / All my dishes 2 years, 2 months ago 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... More Prep:60m Cook:120m Servings:8	Softshellcr
	comforting satisfying yummy

Does this look good? Yeah! / Nope

Fans

mystic_riv

Ingredients

2 pounds beef bottom round, browned and drained

2 large onions, chopped

2 cloves garlic, chopped fine

2 quarts water

1 Tablespoon Better Than Bouillon

salt and pepper to taste

2 packages mixed, frozen veggies

1 package okra, frozen, sliced (optional)

1/2 head cabbage, thinly sliced

Fresh or dried thyme to taste

1 quart tomatoes, canned or fresh (chop in the Cuisinart)

2 large potatoes cubed

2 cups celery, thinly sliced

Directions

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.

Recent Gawkers