| This original recipe is from my mother-in-law, who with 6 kids, had a house full to feed. I have since cut the recipe basically in fourths because it made SO much. These proportions will fit fine in a 6qt Dutch Oven pot. Play with the recipe and swap out vegetables to suit your mood, or what is in your fridge!
| | 1/2 lb | | Stew beef | | 1/2 qt | | water | | 1 | | bay leaf | | 1 can | | 28oz. can Diced tomatoes | | 1 | | onion (small to medium) | | 1/2 pkg | | Shredded Cabbage (appx 5-6 oz.) | | 1 | | Medium Baking Potato - cut into cubes | | 1 | | medium carrot, sliced (about 12-14 mini carrots) | | 1 can | | can of green beens (14.5 oz) | | 1 can | | can of white or yellow corn (14.5 oz) - option | | 1-2 tsp | | salt (do it to taste) | |
| | black pepper to taste | | | |
| 1 | Simmer stew beef in water with bay leaf for 2 hours. Remove from heat. Remove meat from broth. Skim off fat (which can be done by refrigerating broth for an hour or two or using a gravy seperator). | 2 | Trim stew beef into small, bite sized pieces | 3 | Combine the rest of the ingredients. (can be done ahead of time and set aside, or done when ready to start cooking the soup. | 4 | Bring broth, meat, and all other ingredients to a boil. Turn down heat to a simmer. Add another cup of water at this time if you feel you need more broth. Simmer for 1-1/2 to 2 hours. | | | Yield: 4-5 quarts |
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