February 11, 2011

Vegetable Beef Soup

The Skinny Bitch and her family were my guinea pigs for a new recipe a couple of weeks ago. Nobody died and even the kids ate it so it's a pass and therefore ready to be shared with you guys. I think it's funny to imagine your faces when you see me, Queen of I Don't Cook, sharing a recipe. Do any of you dare to try any of these?

This recipe basically came from The Better Homes and Garden's New Cookbook but as usual, I modify it within an inch of it's life and call it mine. 

*Helpful hint - this recipe takes almost 3 hours from prep to serve, schedule accordingly. Also, it's supposedly low-fat so YAY!

2lbs stew meat - beat the shit out of it. I'm serious, use a tenderizer
2 tblsp beef bullion granules
1 tsp crushed, dried oregano
1/2 tsp dried, crushed marjoram
2 bay leaves
1 - 14oz can tomatoes, chopped
2-3 cups chopped potatoes
1 - 10oz package frozen whole kernel corn
1 cup frozen green beans
1 cup sliced carrots
1 cup sliced celery
1/2 cup chopped onion

Brown meat in a large pot with vegetable oil
Drain fat, return meat to pot
Add bay leaves, bullion granules, oregano, marjoram, and 8 cups water
Bring to boil, reduce heat, simmer 2 hours

Remove meat, set aside
Strain broth with a cheesecloth to catch the herbs and seasonings and discard them
Return broth and meat to pot
Add onion, celery, carrots, green beans, corn, and potatoes to broth
Return to boiling, reduce heat, simmer 30 minutes
Season with salt and pepper to taste

I served corn bread (from a mix) with mine and it was YUMMY!
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