318CENTRAL.COM COOKBOOK

VEGETABLE BEEF SOUP

Brought To You By 318Central.com ... Submitted By Our Dear Friend, Cathy Humphrey

This was the recipe my Dad taught me to make when I was young.  It always was one of our favorites.  And over the years I have added a lot of vegetable he didn’t use. It has really become more delicious with age. 

1 1/12 lbs stew beef, or more if you desire

Beef stock (I use bouillon cubes, following directions)

2 bay leaves

1 cup chopped onion

2 cloves of garlic 

2 cups diced celery

2 Cans fire roasted or stewed tomatoes 

2 cups cut up green beans (fresh, when available, if not frozen)

3 cups sliced carrots

1 small cabbage or 1/2 large  sliced thinly

2 zucchinis, sliced

2 yellow squash sliced

Corn (frozen) small 22 oz bag 

Peas (frozen) small 12 oz bag 

Add to Electric Roaster or Large Pot

·      Fill roaster ½ way with water, bouillon cubes and stew beef.   While this starts cooking, start preparing the vegetables. 

·      Chop 1 cup onion, mince 2 cloves of garlic, diced celery, tomatoes and add with 2 bay leaves to pot. 

·      Next cut up 2 cups of green beans,  3 cups of sliced carrots, and 1 small cabbage, halfed and sliced

·      Slice 2 zucchinis and 2 yellow squash and add them along with the corn and peas.

·      Cook at 350 4-5 hours or until the carrots are tender and the meat is completely cooked.   

I make a large quantity so I can freeze it and give some to some elderly people I know who will also freeze some to eat later.  You can cut the recipe down as much as you like. I hope you Enjoy it! 

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