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Sunday, February 05, 2012
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Featured Recipe
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Grandma's Tomato Beef Vegetable Soup
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1 lb. stew meat, cut into small pieces
1 medium onion, chopped
1 28 oz. can diced tomatoes, undrained
3 cans tomato sauce
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2 cups canned cream style corn
4 cups chicken broth
3 - 4 medium potatoes, peeled & cubed
1 small bag frozen mixed vegetables
salt & pepper to taste
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In a large pot: brown beef pieces with onion. Add remaining ingredients and salt and pepper to taste.
Bring to a boil. Reduce heat and simmer for 45 min. or until potatoes are tender. Soup will have a thicker
consistency; more cream style corn can be added if not thickened as desired. Serves 8 to 10; about 1/2 cup servings.
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