This is a great winter time soup that is real tasty. Lots of meat and fresh vegetables with a great tomato base. I’ve been making this for years, and I’ve never had a better tasting soup like this.
INGREDIENTS:
3 lbs of Stew Meat
1 28 oz. Can of Whole Peeled Tomatoes
1 28 oz. Can of Tomato Sauce
3 Beef Bouillon Cubes
2 Tablespoons of Diced Garlic
1 Whole Yellow Onion and 1 Bunch of Green Onions
1 Green Bell Pepper
3 Ribs of Celery
1 Large Carrot
2 Cups of Fresh Green Beans snapped into 2†pieces
2 1/2 Cups of Fresh Okra Cut Up
3 Cups of Chopped Cabbage
1 1/2 Cups of Frozen Corn
1 Cup of Frozen Lima Beans
S&P to taste
In a large 10 qt. Stock Pot brown the naked stew meat with a little Canola Oil and Salt and Pepper, reserve and keep all juices. Add the canned tomatoes and tomato sauce after browning. Add water to fill halfway. Add all remaining ingredients. Then add enough water to fill pot about 3/4 full. Simmer for 2 to 2 1/2 hours, stirring occasionally. Lid on for the first half of cook. Great with crackers or corn bread.
Notes: I had to use frozen okra in this cook cause my store didn’t have any decent looking fresh okra. Try to use fresh vegetables in as much of this recipe as you can. Also you might notice from the picture I used Tomato Purée instead of tomato sauce. I wanted to try that brand and they didn’t have sauce. Didn’t care for the purée quite as much as tomato sauce. Use the tomato sauce instead of purée. It was still good though.
INGREDIENTS:
3 lbs of Stew Meat
1 28 oz. Can of Whole Peeled Tomatoes
1 28 oz. Can of Tomato Sauce
3 Beef Bouillon Cubes
2 Tablespoons of Diced Garlic
1 Whole Yellow Onion and 1 Bunch of Green Onions
1 Green Bell Pepper
3 Ribs of Celery
1 Large Carrot
2 Cups of Fresh Green Beans snapped into 2†pieces
2 1/2 Cups of Fresh Okra Cut Up
3 Cups of Chopped Cabbage
1 1/2 Cups of Frozen Corn
1 Cup of Frozen Lima Beans
S&P to taste
In a large 10 qt. Stock Pot brown the naked stew meat with a little Canola Oil and Salt and Pepper, reserve and keep all juices. Add the canned tomatoes and tomato sauce after browning. Add water to fill halfway. Add all remaining ingredients. Then add enough water to fill pot about 3/4 full. Simmer for 2 to 2 1/2 hours, stirring occasionally. Lid on for the first half of cook. Great with crackers or corn bread.
Notes: I had to use frozen okra in this cook cause my store didn’t have any decent looking fresh okra. Try to use fresh vegetables in as much of this recipe as you can. Also you might notice from the picture I used Tomato Purée instead of tomato sauce. I wanted to try that brand and they didn’t have sauce. Didn’t care for the purée quite as much as tomato sauce. Use the tomato sauce instead of purée. It was still good though.
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