Katiecooks
New member
Ingredients:
2 coarsley chopped bell peppers
3 stalks chopped celery
1 large bay leaf
3 beef bouillon cubes
1 large tin chopped tomatoes (preferably with herbs in them, oregano, basil, etc.
1 small tin tomato sauce
Salt, pepper, Mrs. Dash seasoning to taste
1 large round steak (cut into 1 inch pieces)
5 to 6 large sliced carrots
1 bag frozen corn
1 bag frozen green beans
1 bag frozen chopped okra
2 small Yukon Gold potatoes, sliced or cut into cubes
1/3 small cabbage (cut into 1 inch pieces)
1 medium onion, thinly sliced
1 pkg. sliced mushrooms if desired
1/3 C Burgundy wine if desired
4 to 5 quarts water
Any other seasonings you fancy - use plenty of imagination for this!
Directions:
In a large soup or stock pot, boil water, meat, bay leaf and seasoning (including bouillon cubes) until meat is nearly tender (about one hour).
Add remaining ingredients (except Burgundy wine) and simmer for about 1 1/2 hours. Add wine and continue to summer for an additional hour. Allow soup to "age" overnight in pot. Serve with warm muffins and a fruit salad.
This soup smells heavenly while cooking and is a joy to the taste buds!
Enjoy! Splendid on a crisp autumn evening!
2 coarsley chopped bell peppers
3 stalks chopped celery
1 large bay leaf
3 beef bouillon cubes
1 large tin chopped tomatoes (preferably with herbs in them, oregano, basil, etc.
1 small tin tomato sauce
Salt, pepper, Mrs. Dash seasoning to taste
1 large round steak (cut into 1 inch pieces)
5 to 6 large sliced carrots
1 bag frozen corn
1 bag frozen green beans
1 bag frozen chopped okra
2 small Yukon Gold potatoes, sliced or cut into cubes
1/3 small cabbage (cut into 1 inch pieces)
1 medium onion, thinly sliced
1 pkg. sliced mushrooms if desired
1/3 C Burgundy wine if desired
4 to 5 quarts water
Any other seasonings you fancy - use plenty of imagination for this!
Directions:
In a large soup or stock pot, boil water, meat, bay leaf and seasoning (including bouillon cubes) until meat is nearly tender (about one hour).
Add remaining ingredients (except Burgundy wine) and simmer for about 1 1/2 hours. Add wine and continue to summer for an additional hour. Allow soup to "age" overnight in pot. Serve with warm muffins and a fruit salad.
This soup smells heavenly while cooking and is a joy to the taste buds!
Enjoy! Splendid on a crisp autumn evening!
