Homemaking

"She is like the merchant's ships; she bringeth her food from afar. She riseth also while it is yet night, and giveth food to her household..." Proverbs 31:15

A Little Taste of Everything
This material appears courtesy of The Pastor's Wife

Soups
Beef Vegetable Soup
Ingredients:
2 - 2 and 1/2 pounds lean round steak
2 medium onions, chopped
1# carrots, sliced
1/2 bunch celery, sliced (including leaves)
5 medium potatoes, peeled and cubed
1 can green beans, drained
Corn (1/2 frozen bag or can)
8 oz. frozen peas
16 oz. can diced tomatoes
46 oz. can tomato juice
Hot sauce
Garlic Salt
Ground coarse black pepper

In a 6 to 8 quart dutch oven, put just enough oil to lightly cover the bottom..Brown the round steak on both sides and continue to cook this way until the meat is tender. This will take at least one hour. You must closely watch the meat and turn it as needed, also adding water to it and as it cooks down...so the meat doesn't stick and burn (this will be done many, many times while it is tenderizing). Just add enough water ...not totally covering the meat. When the meat is completely tender and you can cut it with a fork, it can be taken out of the pan and cut into bite-sized pieces. While this is being done, add enough water into the pot so that it is half full. To this you will add the entire can of tomato juice, diced tomatoes, onions, carrots, celery, and potatoes. DO NOT ADD the canned or frozen vegetables until the fresh ones are tender. Return the cut up meat to the pot also. At this time, you may add at least 1 Tablespoon of garlic salt and 1 teaspoon of black pepper. Allow the vegetables to tenderize and the flavors come together for at least an hour over medium high heat, uncovered. Stir occasionally.

After the hour, taste the broth to see how the flavor is and add more salt or pepper as desired. Also add the remaining canned or frozen vegetables, cover the pot, reduce the heat to medium so that there is barely a mild rolling boil. This do for an additional hour.

Now it's time to taste the broth again. How is it?? Need a little more of pepper?? Well, now comes a little taste treat I add for our soup. Remember the hot sauce?? Yes....that's it.. Shake the bottle at least 4 times and then stir. MMMMMMMMM.. A little zing and wonderful flavor. This, of course, is optional. Just a little twist that I use. Now....the longer this cooks, the better it tastes...So I do suggest you start at least mid morning and let it simmer when you've gone through all the above stages.....reducing your heat to simmer..cover......and let it all come together.

More Soup Recipes...
Old World Chicken Vegetable Soup (with dumplings)
Bacon Potatoe Cheese Soup
Cincinnati Chili
Marla's Southwestern Corn Chowder
Marla's Broccoli Soup

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