Vegetable Soup

Jane's Vegetable Soup

2-3 pounds boneless chuck, tip, or round, (or just buy stew meat) cut into 1 inch pieces

1 T. vegetable oil

2 C. water

2 t. beef bouillon

2-3 cloves garlic

salt & pepper

5 or so carrots

4 or so potatoes

2 stalks celery (opt.)

1 onion

1 quart canned tomatoes (or store bought large can)

2 or 3 quarts of tomato juice (can use v8 too)

bag of frozen corn

bag of frozen peas

1 quart green beans

canned mushrooms

Cook and stir beef in oil in large pan until browned. Stir in 2 cup water, the beef bouillon, salt & pepper, & chopped garlic. Cover and simmer until tender, about 1 hour. (an hour & a half if you need to) Stir in tomato juice. Add sliced carrots, potatoes, celery, onion, & canned tomatoes. Cover & simmer until carrots & potatoes are tender, about 30 minutes or so. Add frozen peas & corn, green beans, & mushrooms. Simmer a few more minutes.I usually make a big batch of this (using 3 or 4 pounds of meat & at least 3 quarts of tomato juice) so we can eat it for two days. It's always even better on day two. If there's any left, it's great to freeze in small single serving containers.

Here it is in the big pot I cook it in. It's not a very good picture, so once I added it & saw that I didn't really like it I tried to delete it. But.....I can't figure out how to get it off of this post. lol

So I guess I'm stuck with leaving it here because I'm too tired to try to figure it out. lol

I wanted to add that what I think is great about this soup is that you can add whatever you like or take out what you don't. You could add lima beans if you want. I personally LOVE cabbage in mine, but nobody else in my family likes cabbage in it.