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This recipe is derived from my grandmother’s and my mother-in-law’s recipes for vegetable beef soup.
I never actually saw my grandmother’s recipe, but I know what she put in it. My mother–in-law actually helped put together a cookbook for her Woman’s Club and included her vegetable beef soup as well as other family favorites.
My own version is a combination of the two with a little extra zing thrown in..
- 1 package of stew beef from your supermarket meat counter (about 1-2 pounds of meat)
- 2 large cans of diced tomatoes
- 1 large can of tomato sauce
- 1 large bag of frozen veggies (about a pound). Stay away from California blends with cauliflower and broccoli – they just don’t hold up and get mushy
- 2 tablespoons of garlic salt
- 1 tablespoon of oregano or Italian seasoning
- Cut the stew beef up a little if you like it in bite size pieces, cover with about an inch of water and boil for about 30 minutes.
- Add the tomatoes, the tomato sauce, the spices and the veggies.
- Cook for about 2 hours or until you can’t stand smelling it anymore.
- Serve with fresh hot cornbread.
This recipe FREEZES BEAUTIFULLY and makes a LOT of soup so it’s good to put some in your freezer! It is so good and perfect for a cold day.
To freeze, dish up into the container of your choice. If you want, you can also dish into zipper top bags and lay on a cookie sheet in your freezer to freeze flat. Then, they stack up.
To reheat, you can thaw if you like or just pull the container from the freezer, run a little hot water over to loosen the soup and dump into the pot of your choice. Heat on low until thawed and hot.