Appalachian Vegetable-Beef Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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