Warm Soup for a Cold Day
There is nothing better than a hot bowl of soup on a cold and/or stormy day. Add a salad and fresh bread for a complete meal. This recipe is a great way to use up all leftover vegetables in the refrigerator and provide a healthy/nutritious meal that will last for a couple of days. I love leftover soup.
Vegetable Beef Soup
2 pounds lean stew beef cut into bite size chunks.- 1 (46 oz.) can of V8
- 1 lg onion, diced
- 2 cans diced tomatoes
- 4 medium carrots, sliced
- 2 cups chopped cabbage
- 1 can or frozen bag butter beans
- 1 can or frozen bag Corn
- 1 can green beans.
- 1 can kidney beans
- 1/2 tsp. black pepper
- 1 garlic clove, diced
- 2T Mrs. Dash
- 4 Beef bouillon coups
- 2 Chicken bouillon cubes
- 3 cups water
- salt to taste
- 1 cup barley (optional)
- 2 lg potatoes diced (Boil separately and add at the last minute to the served soup. Do not freeze soup with potatoes.)
Brown ground beef in a large pan. Add V8 and other ingredients. Cook over low heat for 2 hours or until veggies are tender. Or after browning the meat, pull all ingredients into a crock pot on high for 3-4 hours or low for 6-7 hours. This recipe makes a lot, leftovers can be divided up and frozen (don’t freeze with potatoes).
Works for Me Wednesday is a “blog carnival” (explained here). Be sure to check out lots of great tips on Works for Me Wednesday.
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