Saturday, July 14, 2012


We have had a few days in the last month that were a little chilly when I was visiting my cousins in Northern PA, so I took advantage and made BEEF AND VEGETABLE SOUP. It is a family favorite and a comfort food for us all. Enjoy!


1 2-3 lb chuck roast
Lawry's seasoning salt
1 large onion
3 tbs minced garlic
1 14oz can diced tomatoes
1 16 oz diced tomatoes
Veggies frozen or fresh- 8-10 oz ea: green beans, corn, peas, edamame,cabbage, lima beans*
5 carrots, peeled and sliced
4 medium potaoes, peeled and cut in bite size pieces
3 stalks of celery, sliced
2 tbs Worchestershire sauce
3 tbs basil (to taste)
Pepper to taste
2 handfuls fresh baby spinach

In a 10-12 qt pot. add beef, seasoned front and back w/ seasoning salt. Add rest of ingredients except spinach. Cover all with water to 2 inches over all in pot. Bring to boil. Cover and Lower to simmer and simmer 2-3 hrs. Add spinach and cook 30 more minutes. Serve with crusty rolls and a salad.
Serves 10+

   I used a frozen roast this time and it did very well.
* Vegetables-use what you like. I have also put in cabbage and mushrooms. Be creative.

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