Phyllis Stokes' Easy and Delicious Beef Vegetable Soup скачать в хорошем качестве

Phyllis Stokes' Easy and Delicious Beef Vegetable Soup

This is one of my favorite dishes my Mom made. It's super easy and is a great "clean out the refrigerator" recipe. It's really hard to mess this one up (believe me, I've tried!). This recipe fed four and left enough for another 8 servings. You can tailor this down to a smaller portion very easily. You could easily make this and transfer it to a crockpot to keep warm all day. It actually gets better with each passing day, so make sure you make enough to have leftovers! Ingredients: 2 pounds of ground beef, 5 medium sized potatoes, 1 large onion cut up, 3 carrots sliced, lima beans, blackeyed peas, sliced celery, corn, green beans (put as much or as little veggies in as you want), 28 oz can of diced tomatoes, 3 32 oz containers of beef broth, 1 tablespoon each of dill/oregano/dried basil, 3 sprigs of fresh thyme (or 1 tablespoon dried thyme). Salt and pepper to taste. Directions: 1. Brown ground beef in a large soup pot. Drain and pat browned beef to remove most of the fat. 2. Wash, cut up, and boil potatoes in a separate pot until tender (about 10-15 minutes). 3. Saute onions, celery, and carrots, and add 1/2 teaspoon of salt. Saute until tender. 4. When saute is done, add meat and spices back into the bowl. Pour off all but about a cup or two of the water you boiled the potatoes in. Add boiled potatoes and remaining potato water to soup pot. Stir. 5. Add rest of your vegetables and beef broth. Bring to a slow boil. Add more beef broth (or less). You're looking to cover the vegetables and give yourself enough soup (and less of a stew). 6. Slow boil for about 20 minutes, then add diced tomatoes. Salt and pepper to taste. 7. Return to a low boil and cook another 15-20 minutes.