Home cooking at its best and in time for cooler nights.
Vegetable beef soup
Ingredients:
1 1/2 lbs of beef chuck – cut into 1 inch cubes
1 TBSP oil
4 14 ounce cans beef broth (or 3 cups of beef stock from roast plus water)
1/2 tsp allowed herb – parsley, rosemary, thyme, or marjoram
4 tsp oregano
2 bay leaves
2 cups diced or chopped tomatoes
1 1/2 cup cubed/peeled potatoes – or could use rice pasta or quinoa
1 cup green beans
1 cup sliced carrots
1 cup sliced celery
1/2 cup diced onions
2 cloves garlic
Salt
Pepper
Directions:
In 6 to 8 quart Dutch oven, brown meat 1/2 portion at a time in oil. Drain fat.
Return all meat to dutch oven and add broth and seasonings. Bring to a boil.
Reduce heat. Simmer covered for 1 hour. Stir in vegetables; return to a boil.
Reduce heat and simmer covered for 25 minutes.
Pair with a sandwich for a quick meal.