In our home growing up, there was always fresh homemade recipes waiting to be tasted. Baked in the oven or cooked in a soup pot all day, in the fridge with plastic wrap, or frozen for a night when my parents had worked all day, getting us home in a snow storm from school and back then we did not race in the store every night and spend $60-$80 for a meal or pick up pizza on the way home.
My mom completely, firmly, believed in feeding her family home cooked meals every single meal, breakfast,lunch,and dinner.
Sometimes soup would just be made with a soup bone cooked slowly to provide a rich healthy broth and a handful of chopped veggies, fresh bread or corn bread.
This is my version of Homemade Beef Vegetable Soup if I could not ask my mom and I had to go on remembered taste.
Get our your big soup pot. Lets see where the heck is it lol
Place a 1 pound package of Boneless Beef Stew Meat in the bottom of your soup pot. Add in a little over a pound of Bone in Beef Short Ribs & Steak Combo. Cover with water, about an inch over the meat. Bring to a slow boil on medium to medium high.
Lower to a steady simmer. Add in about 2 tablespoons of finely diced white onion and 1 1/2 diced fresh garlic. Add in 1 teaspoon of pepper or more or less or none at all. Add in 2 very healthy pinches of Morton’s Kosher Salt.
Cover with your lid slightly askew. Simmer for about an hour,adding in a little bit of water to keep it at the same level.
Then open a large can of Campbell’s Vegetable or Tomato Juice and add to your meat broth.
I add in from Walmart two 28 ounce bags of Pictsweet Vegetables for Soup. They are found in the freezer section.
Bring to a slight boil, this takes a while if your veggies came straight from the freezer. Then lower to low or medium low to simmer. You are just letting the flavors start to mingle and get hot.
While this is happening, rinse about 5 or 6 medium to large potatoes. I do not peel them. I slice and dice in to healthy bite size pieces. Add to your soup and cook on medium low until potatoes are tender.
We served ours with hot fresh Pillsbury Crescent rolls, butter or sour cream, and shredded Parmesan Cheese.
Vintage. Soup. Warm Memories. Comforting.
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