TOMATO-VEGETABLE BEEF SOUP
Soups
Ingredients
- 3 gallons
- 9 quarts water
- 2 quarts crushed tomatoes
- 2 tablespoons vegetable oil
- 1 1/2 lbs beef, cut into small cubes
- 4 medium onions, chopped
- 3 tablespoons chopped fresh parsley
- 2 bay leaves
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon sugar
- 5-6 medium potatoes
- 2 cups chopped carrots
- 2 1/2 cups chopped celery, with leaves
- 1 quart corn
Directions
In a large soup pot, combine 9 quarts water and 2 quarts crushed tomatoes; heat until simmering. Continue to simmer; DO NOT BOIL. Heat iron skillet; add 1 tablespoon vegetable oil. Sauté 1 1/2 lbs cubed beef until browned. Remove beef from skillet and add to soup pot.
Add another 1 tablespoon vegetable oil to skillet and sauté 4 medium chopped onions until tender. Add to soup pot along with 2 bay leaves, 1 tablespoon salt, 1 teaspoon black pepper and 1 tablespoon sugar. Simmer for 30 minutes longer.
Peel and dice 5 to 6 medium potatoes. Add to soup and simmer for 10 to 15 minutes longer. Add 2 cups chopped carrots, 2 1/2 cups chopped celery and 1 quart corn. Simmer 15 minutes longer.
Adjust seasonings to taste. Serve hot.
This freezes well.
Add another 1 tablespoon vegetable oil to skillet and sauté 4 medium chopped onions until tender. Add to soup pot along with 2 bay leaves, 1 tablespoon salt, 1 teaspoon black pepper and 1 tablespoon sugar. Simmer for 30 minutes longer.
Peel and dice 5 to 6 medium potatoes. Add to soup and simmer for 10 to 15 minutes longer. Add 2 cups chopped carrots, 2 1/2 cups chopped celery and 1 quart corn. Simmer 15 minutes longer.
Adjust seasonings to taste. Serve hot.
This freezes well.
Source: PDF page 52
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