Mom's Vegetable Beef Soup
Food Thoughts of a Chef Wannabe
Food Thoughts of a Chef Wannabe
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Ingredients

  • 200 jars of my moms famous dill pickles. (My mouth is actually watering just thinking of pickles, HER pickles) The green beans would be canned sometimes with a little bacon, the corn would be cut off the cob and frozen, carrots would be canned, etc. I used to look at it as a necessity, it was how we got food, now I look at it as a complete blessing, we ate all of that whole, great, homegrown, non processed food everyday. Any fruit became jellies, or were frozen for pies, she made relish, I mean, she kind of did a lot of everything!
  • 1 lb of hamburger to 3lbs of pasta in the goulash, but if there was a time when there might not be enough, my dad would just take on another job, and another job. He was usually carrying his full time job trying to grow his insurance agency and 3 or 4 part time jobs. (sports broadcaster, carpet cleaner, jail tending, newspaper printing, school bus driver, etc.) He believed in working hard to provide and somehow, he seemed to have time for us in between when he was home. My mom worked full or part time most of the time and that is just how it went. We all had our weight to pull and we just did it, no arguing, no entitlement, because we knew it was part of being a family, all for one and one for all.
  • 28-30 oz plain tomato sauce
  • 32 ounces beef stock
  • 2-3 beef bouillon cubes
  • 14 oz diced tomatoes with juice
  • 4-6 medium size potatoes, peeled and diced into a medium size
  • 1 med-large finely diced onion (just depends on how much onion you like)
  • 1 lb (or more if you choose) of beef stew meat cut into small pieces or a soup bone!
  • 1 gallon freezer bag of leftover frozen veggies.
  • salt and pepper to taste
  • 1 tbsp sugar
  • 1 tbsp onion powder
  • 1 tsp dried thyme
  • 1 tbsp dried parsley
  • 1 tbsp dried Italian seasoning

Instructions

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