Recipe: Easy Beef Vegetable Soup

Fall has finally arrived and I’m making soup.  I love a big bowl of hearty soup with some crusty bread.  So very comfort food!   The other thing I love about – easy.    Oh, you could spend hours letting is simmer on the stove, but who really has time for that these days.  Nope!  I’m a get’ er done kinda gal and prefer something tasty and quick.  No need to worry about ‘what’s for dinner’.   I made this for dinner last night and the boys ate it all.  (I had one bowl.)  Give it a try this fall.

Starwoodgal’s Easy Beef Vegetable Soup

1 to 1 1/2 pounds beef stew meat – (I recommend getting the good stuff. Lean trim)
1 can diced tomatoes (14 1/2 oz)
1 can tomato soup
4 cubes beef bouillon
1 large onion – chopped
2 cloves garlic – chopped
2 stalks celery – chopped
3 or 4 carrots – sliced
1 can green beans
1 cup frozen corn
thin spaghetti
salt and pepper to taste

Drizzle some olive oil in deep pot or dutch oven and heat.  Add sliced/diced onion, garlic, and the stew meat.  Season with S&P and brown the meat.  Add everything else except the spaghetti.  Add a couple of cans of water (use soup can to measure).  You’ll need enough water to make sure ingredients are covered, but visible.   You can always add water if you need it later.  Be careful about adding salt because your bouillon cubes are salty already.  Simmer for 30 minutes or so.  Add spaghetti.  Just enough to have a few pieces on each spoon full.  Break into 1 inch pieces.  Cook for an additional 12 to 15 minutes and enjoy with bread or saltines.

Y’all Enjoy!  🙂


2 Comments Add yours

  1. Kath says:

    We have had our first frost now so soup season is on!!!

  2. I just bought some beautiful stew meat yesterday! YUM!

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