Homemade Beef & Veggie Soup
- Yield: 10 servings
Ingredients
- 3pounds beef rump roast
- 1can cut green beans
- 2pounds russet potatoes, peeled and cut into bite size pieces
- 6stalks celery, cleaned and chopped
- 1pound bag, frozen corn
- 2medium onions, chopped
- 1pound fresh carrots, cleaned and chopped
- 1small bunch green onions, chopped
- 2tablespoons beef granules
- 1small head of cabbage, chopped
- 2pieces bay leaves
- 2teaspoons minced garlic
- 1can fire roasted tomatoes
- 1dash salt & pepper to taste garlic powder, red pepper and touch of tabasco sauce to taste
- 1medium can tomato sauce
- 6cups water
- 1large can diced tomatoes
Instructions
Pour water in a large deep heavy pot. Add beef granules. Cut beef into bite size pieces and then drop into beef water. Let cook for about 30 minutes.
Next add, potatoes, carrots, celery, onions, green onion. Add all the tomato cans along with the can of rotel. Add salt pepper, and red pepper flakes according to taste. You can also addd more beef granules if needed at this time. Boil soup till some of liquid boils out.
Then add garlic and chopped cabbage. Simmer for about 30 to 45 minutes.
Note:
I also boil a box of small elbow macarooni on the side. Place some noodlles in bottom of bowl and pour soup on top. Either refrigerate or freeze left overs minus the noodles. Keep those in the fridge as they don't freeze well and if frozen in the soup they become very mushy. You can also add mushroom at the last if you like them in your soup. Homemade soups and stews will always taste better the next day.