Donna's Warm Your Soul Vege Beef Soup

This wonderful combination of fresh vegtables including peas, carrots, and green beans is paired with a lean beef roast for a great soup.

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Ingredients:

• 1 Tbsp Oil
• 2 1/2 lb Lean Beef Roast (cut into chunks)
• 3 Med Onions (chopped)
• 1 Tbsp seasoned salt
• 1 1/2 tsp black pepper
• 1 Tbsp Italian Seasoning
• 1 Tbsp garlic powder
• 2 -28 oz cans Italian Style diced tomatos
• 3 -14 1/2 oz cans beef broth
• 3 cups carrots (chopped)
• 4 cups diced potatoes (about 5 med/small)
• 5 ribs celery (chopped)
• 1 lb pkg green beans
• 1 lb pkg peas
• 3 cans corn (15 1/4 oz.)
• 1 -64 oz bottle V-8 (low sodium)
• 3/4 cup brown sugar

Method

Use a large soup pot for this recipe. Put the oil in the pot, to coat the bottom. Put in the cut up meat and start to cook over med./high heat, and add in the onions, and stir. Then add in salt , pepper and spices and stir again and let this cook till meat is no longer pink. It will start to make it's own liquid. Keep it stirred up. The spices cook into the meat better this way. At this point, start to add the diced tomatos and beef broth, stirring after each addition. Continue to cook over med./high heat. You want everything to get heated as you add it to the pot. Then add in the carrots and potatos. And stir them in. You want to let this cook just a little while to give them a head start,(15-20 min.) since it takes them longer to get done. Stir every few min. or so to let it heat through. Then start to add in the celery, green beans, peas and corn (including liquid) and stir it all in, then pour in the V-8 and stir again. Let it all heat through again, still on med./high heat, and add in the brown sugar. Stir. Continue to cook till it's almost to a boil, and reduce heat to low and let it simmer. Stirring occasionally. When the potatos and carrots are done, it's ready to eat. But of coarse it's always better the next day!

Notes: This soup is a meal in itself, but it's always good with grilled cheese sandwiches for lunch. My son and his friends love this soup. And with the cold weather fast approaching, this recipe makes enough soup to have for dinner one night and lunch the next day. Then I always freeze the rest for a quick and healthy dinner before football practice. This soup freezes quite well and reheats just wonderfuly.

Number of servings: 16-24

Submitted By: phantom_patch64
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