Wednesday, September 20, 2017  


Featured Recipe


 

Grandma's Tomato Beef Vegetable Soup

     
 
1 lb. stew meat, cut into small pieces
1 medium onion, chopped
1 28 oz. can diced tomatoes, undrained
3 cans tomato sauce
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


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.