Recipe by J. Irish
I got this recipe from my mom, changing a few things to suit my own taste. It keeps in the fridge wonderfully. This recipe makes several servings, so I like to make a batch and eat the rest over the next week. You can also use a bag of frozen vegetable with whatever veggies you prefer, instead of the canned veggies.
Top Review by bmcnichol
Made for Spring PAC 2008. This is a very good basic recipe. It was a cold rainy night and I wanted some soup. I did change up the recipe a bit. I used a can of diced potatoes instead of cutting my own. I didn't add the optional jalapnos as I don't care for things spicy. I do think there is an error in the recipe as it states to us 7 14 ounce cans of green beans. I only added one. Instead of italian stewed tomatoes, I used diced tomatoes with onions and peppers and then I didn't add the chopped onion. I also added a can of crushed tomatoes which we felt made it a bit better. I did add a good bit of salt and pepper but didn't add any italian seasoning. Will make again with the changes noted.
- 2 (14 ounce) cans beef broth
- 1 (14 ounce) can Italian stewed tomatoes
- 1 lb beef, cut into small cubes
- 1 bakers potatoes or 1 russet potato, peeled and cut into small cubes
- 1⁄4 onion, chopped
- 2 slices jalapenos (optional)
- 1 (14 ounce) can whole kernel corn, drained
- 1 (14 ounce) can sweet peas, drained
- 7 -14 ounces canned green beans, drained (or fresh, if you prefer, but they don't tend to be as tender)
- italian seasoning
- salt and pepper
Directions See How It's Made
- Saute chopped onions and jalapenos in olive oil in a saucepan.
- Add cubes of beef. Cook to desired tenderness (I like to leave some pink in the center, since the beef will continue to cook in the soup).
- Add beef broth, Italian tomatoes, and Italian seasoning.
- Bring to a boil.
- Add potatoes. Boil until softened (10-20 minutes, depending on size of cubes).
- Add corn, peas, and green beans.
- Turn off heat and allow to cool, or just enjoy!