Kellie's Vegetable Soup Recipe
I have revised one of my favorite recipes. It used to be made with canned vegetables. But since learning of the hazards of BPA lining in cans, I now use frozen vegetables. I find the taste is fresher and I feel I am serving my family a safe, hardy meal.
The recipe below will feed more than 6 people. It also freezes.
3 lb beef stew meat (cubed in bite size pieces)
1 lg 48 oz bottle of V8 juice (use the spicey version if you want a little kick)
2 24oz bags of frozen mixed vegetables
4 medium potatoes, peeled and cubed
2 cans of Italian flavored stewed tomatoes
2 packages of beefy - onion soup/dip mix
3 cups of boxed beef stock
Salt and Pepper to taste
Cover bottom of large soup pot with olive oil. Add meat and brown.
Add V8 juice and both cans of stewed tomatoes
Add the mixed vegetables and potatoes
Add soup/dip mix and beef stock
Salt and pepper to taste.
Stir until mixed
Cover and bring to a boil.
Reduce heat to simmer for 2- 3 hours or until meat is tender.