It's really ugly outside today. The high temperature was 60 degrees, but with the wind and rain it felt a lot colder. I must have somehow sensed this last week because I had planned on making soup today.
This really isn't a recipe that you want to make on a weeknight unless you don't mind eating later on or you're one of those people who gets home around 3 PM. If you're part of the latter, I dislike you just because I'm immensely jealous you get to come home while its still light outside.
When Tom's mom found out that I liked to cook she sent this recipe to me along with a ton of other ones of things that he used to eat growing up. Knowing that I'm starting Quickbooks classes next Monday and won't be around to make dinner, I purposely doubled this recipe so he would have the option to defrost it and have it on those nights. You can easily cut this recipe in half or even into quarters if necessary, but I highly recommend having some left over to freeze.
Grandma's Beef and Vegetable Soup
Servings: 10-12 people
Printer Friendly
Ingredients:
Directions:
1. Dice the onion. Peel and cut the potatoes into bite sized cubes. Peel the carrots and cut them into small chunks. Try to keep all of the vegetables around the same size so they cook evenly.
2. Cut the beef cubes into bite sizes pieces and season with salt and pepper. Brown them in a skillet.
3. Drain and rinse the green beans, peas and corn.
4. In a large pot (I used an 8 quart pot) add all of the vegetables. Once the beef is browned, add that into the pot as well. Using a small amount of the tomato juice, de-glaze the skillet with the beef. Add that juice into the pot.
5. Add the rest of the tomato juice, water, beef stock and seasoning. Stir to combine everything.
6. Bring to a boil and then reduce to a simmer. Simmer for at least one hour.
Costs:
2 lbs. beef cubes $7.50, 7 potatoes $1.12, 5 carrots $0.70, tomato juice $1.69, onion $0.21, canned green beans $0.40, canned corn $0.40, canned peas $0.40, beef stock $0.55 = $12.97 / 3 meals = $4.33.
This really isn't a recipe that you want to make on a weeknight unless you don't mind eating later on or you're one of those people who gets home around 3 PM. If you're part of the latter, I dislike you just because I'm immensely jealous you get to come home while its still light outside.
When Tom's mom found out that I liked to cook she sent this recipe to me along with a ton of other ones of things that he used to eat growing up. Knowing that I'm starting Quickbooks classes next Monday and won't be around to make dinner, I purposely doubled this recipe so he would have the option to defrost it and have it on those nights. You can easily cut this recipe in half or even into quarters if necessary, but I highly recommend having some left over to freeze.
Grandma's Beef and Vegetable Soup
Servings: 10-12 people
Printer Friendly
Ingredients:
- 2 lbs. beef cubes
- 6-8 medium potatoes
- 4-5 large carrots
- 1 1/2 onions
- 46 oz. tomato juice
- 3 cups water
- 14 oz. can green beans
- 14 oz. can peas
- 14 oz. can corn
- 3/4 cup beef stock
- 2 tbsp. garlic powder
- 2 tbsp. oregano
- 1 tsp. salt
- 1 tsp. black pepper
Directions:
1. Dice the onion. Peel and cut the potatoes into bite sized cubes. Peel the carrots and cut them into small chunks. Try to keep all of the vegetables around the same size so they cook evenly.
2. Cut the beef cubes into bite sizes pieces and season with salt and pepper. Brown them in a skillet.
3. Drain and rinse the green beans, peas and corn.
4. In a large pot (I used an 8 quart pot) add all of the vegetables. Once the beef is browned, add that into the pot as well. Using a small amount of the tomato juice, de-glaze the skillet with the beef. Add that juice into the pot.
5. Add the rest of the tomato juice, water, beef stock and seasoning. Stir to combine everything.
6. Bring to a boil and then reduce to a simmer. Simmer for at least one hour.
Costs:
2 lbs. beef cubes $7.50, 7 potatoes $1.12, 5 carrots $0.70, tomato juice $1.69, onion $0.21, canned green beans $0.40, canned corn $0.40, canned peas $0.40, beef stock $0.55 = $12.97 / 3 meals = $4.33.
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