Appalachian Vegetable-Beef Soup
Ready In: 1 hr 50 mins
Serves: 12
Ingredients
- 1 lb beef, grilled, chopped (leftover)
- 1 gallon chicken stock (see directions)
- 15 ounces diced tomatoes, canned with juice (I like "stewed" tomatoes best)
- 2 celery ribs, roughly chopped
- 15 ounces potatoes, canned, drained
- 12 ounces frozen peas (or canned)
- 16 ounces frozen corn (or canned)
- 12 ounces tomato sauce
- 4 ounces tomato paste
- 2⁄3 head cabbage, roughly chopped
- 2 cups carrots, peeled and chopped
- 1 1⁄2 teaspoons oregano
- 2 tablespoons dried onion (or, 1/2 chopped onion)
- 1 bell pepper, cleaned and chopped
- 1 teaspoon ground black pepper
- 1 teaspoon table salt (optional)
- 2 tablespoons butter (optional)
Directions
- Trim up your leftover steak, hamburger, beef roast or other lean beef and chop it into bite-sized pieces.
- In a large cooking pot, over medium-high heat, pour in the chicken broth and add all other ingredients, except for the canned potatoes.
- NOTE: I make my chicken broth while making up boiled chicken for my chicken pot pies, Recipe #139633. To the 1 gallon of water, (or canned chicken stock), I add 3-4 chicken bouillon cubes, 2 chopped celery ribs, 1 chopped onion and, 5-6 chopped carrots. I strain the stock and either refrigerate it or freeze it until I need it. You can de-fat the stock after it is cold.
- Heat the soup at a low boil (reduce to LOW heat after it comes to a boil), covered, for 1 hour. Drain the potatoes, cut into chunks, and add them into the soup. Continue at a low boil, covered, for 30 more minutes and serve with oyster crackers.
- If you make your own chicken broth per the above instructions, you probably won't need more salt because the bouillon has a lot of salt in it (unless you use Herb-ox granulated). Don't be afraid to add the bouillon to canned chicken stock -- it just makes it heartier!
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