Uncle's Beef-Veggie-Bean Soup
Author's product rating: 
| Advantages: |
Healthy, great when the weather's cold, easy |
| Disadvantages: |
Takes a really long time |
| Recommend to potential buyers: |
yes |
This is my uncles soup recipe. He divulged it one Christmas by giving it away. He made packages for everyone, with a bean packet, spice packet, and recipe card. So this is not only a great recipe to make, but also a good one to give.Uncle's Beef-Veggie-Bean Soup Ingredients:
2 T Vegetable Oil
1 lb Lean Round Steak, cubed
5 cups Water
1 T Lemon Juice
2 cans Stewed Tomatoes
4 stalks Celery
4 Carrots
1 cup Cauliflower Florets (fresh or frozen)
4 Medium Potatoes
4 oz Cabbage (1/4 to 1/2 of a head)
1 Onion
Fresh Mushrooms (optional)
1 clove Fresh Garlic (optional)Spices-
2 tsp salt
1 T dried Sweet Basil
1/2 tsp Ground Pepper
4 Beef Bouillon Cubes
2 Bay Leaves Beans-
2 cups dried Lentils, Peas, and Beans (you can find mixes of beans at the grocery store, or use a mix of beans that you like)Directions:
Trim excess fat from meat and brown with oil in 6 quart Dutch Oven. Drain excess grease.
Then add water, lemon juice, stewed tomatoes, beans, and spice packet.
Heat to boiling, then reduce heat, cover and simmer for at least 2 hours.
While soup is simmering, prepare the vegetables by chopping all of them. Slice the mushrooms, if using. Mince the garlic, if using.
Add vegetables, more water if needed, and simmer for an additional 3 hours. Serve with crusty bread and enjoy.
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