Southern Tomato Veggie Soup

Submitted by Kerena

"Recipe posted in the July/August 2012 Taste of the South magazine, courtesy of Donald Nunn."

 

• Ready In: 1hr 50mins
• Ingredients: 15
• Yields: 1 pot
• Serves: 8-10

ingredients

• 74 ounces canned tomatoes, roughly chopped
• 1 quart chicken broth
• 1 (15 ounce) can tomato sauce
• 1 medium vidalia onion, chopped
• 1 cup celery, chopped
• 1 cup carrot, chopped
• 1⁄3 cup fresh basil, chopped
• 1⁄3 cup sugar
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 tablespoons vegetable oil
• 2 lbs stew meat (or cubed top sirloin steak)
• 3 lbs white potatoes, peeled and diced
• 1 1⁄2 cups fresh green beans (or frozen)
• 1 1⁄2 cups fresh corn kernels (or frozen)

directions

1. In a large stockpot, combine the tomatoes,broth, tomato sauce, onion, celery, carrot, basil, sugar, salt and pepper. Bring to a boil over high heat. Reduce heat and simmer.
2. In a large skillet, heat vegetable oil over medium-high heat. Add meat and cook until browned. Add to tomato mixture and simmer until meat is tender, approximately 1 hour. Add potatoes and simmer for 10 minutes. Add green beans and corn and simmer another 5-6 minutes.