Beef & Vegetable Soup
Monday, February 15th, 2010Hearty soups like this one can be used as a total meal. Thick and chunky with lots of meat and vegetables, you only need to serve this soup with a crusty loaf of bread to receive rave reviews.
- 3-4 beefy soup bones
- 1 small steak or ¼ lb. stewing beef, cut into cubes
- 2-3 onions, chopped
- 2 stalks celery, chopped
- 3-4 carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 6 cups water
- 1 can diced tomatoes
- 3 beef bouillon packets
- Salt and pepper
- 1 tsp. dried basil
- 1 tsp. minced garlic
- 1 tsp. dried thyme
- Dash of Worcestershire sauce
- 1 TSBP. Cooking oil
- ½ cup frozen corn
- ½ cup frozen peas
- 3 cups chopped fresh spinach
- 1 cup medium flat egg noodles
In a large stock pot, heat oil and brown meat cubes. Add water. Bring to a boil and skim liquid of fat.
Reduce heat and add all remaining ingredients, except corn, peas, spinach and noodles. Simmer, covered for approximately 2-3 hours.
Add egg noodles, corn and peas, and cook for another 15 minutes. Stir in spinach and cook for 5 minutes more.
Serve hot.
