Airport's vegetable beef soup
Source of Recipe
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List of Ingredients
3 tablespoons vegetable oil
1 pound chuck roast or stew meat
1/2 cup beef base (see note)
1 cup hot water
2 15-ounce cans green beans, drained
2 15-ounce cans lima beans, drained
2 15-ounce cans corn, drained
2 15-ounce cans green peas, drained
15-ounce can carrots, drained
8 to 10 medium potatoes, diced (unpeeled)
1 cup chopped celery
1 medium onion, chopped
32-ounce jar V8 juice
32-ounce jar tomato juice
Salt and pepper to taste
1 tablespoon minced garlic
2 pinches red pepper flakes
2 pinches cayenne pepper
1 cup chunky salsa (of your preference)
In a large stockpot, heat oil over medium-high heat and add a few pieces of meat; brown on all sides; remove meat from pot and set aside. Repeat until all the meat has been used. (If you brown the meat all together, it will boil in its own juices, instead of browning nicely).
Stir together beef base and hot water to form a paste; add with meat to pot.
Add remaining ingredients and simmer until tender, about 30 minutes. Soup will be thick.
Serves 12 to 16, heartily.
Beef base: This is a thick paste that comes in 1-pint plastic tubs.
Recipe
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