Heartland Steak & Vegetable Soup
Source of Recipe
Internet
List of Ingredients
Two 4 ounce beef cubed steaks
1/4 teaspoon of garlic salt
1/8 teaspoon of pepper
1 tablespoon of cooking oil
1/3 cup of margarine or butter
1/2 cup of chopped onion
1/2 cup of chopped carrot
1/2 cup of chopped celery
1/2 cup of frozen baby lima beans
1/2 cup of all purpose flour
4 cups of water
1/2 cup of frozen whole kernel corn
One 7 1/2 ounce can of tomatoes, cut up
1/2 cup of frozen peas
1 tablespoon of snipped fresh basil
2 teaspoons of instant beef bouillon granules
2 teaspoons of Worcestershire sauce
I usually sprinkle the meat with garlic salt and pepper. Mrs. Dash also works great! In a large 4 quart Dutch oven cook the beef in hot oil for about 3 minutes, turning once. Remove from the Dutch oven. Cut the meat into cubes and set aside. Drain the fat. Using the same pan melt the margarine or butter. Add the onion, carrot, celery, and lima beans. Cook and stir until the onion is tender. Stir in the flour. Add the water. Cook and stir until it is thickened and bubbly. Next, stir in the undrained tomatoes, corn, peas, basil, bouillon granules, Worcestershire sauce, and meat. Bring it to a boil, then reduce heat. Cover and let it simmer for 5 minutes or until heated through. In my house it serves 3, but for normal families it will serve 4
Recipe
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