My husband is a big-time soup lover any time of the year. When I hit upon just the right recipe for making his favorite, vegetable-beef soup, he went wild. He claims it's the best soup he ever ate, so I'm passing it along for others to enjoy.
Ingredients
- 1 lb. beef (this can be any type of steak, leftover roast beef, or stew beef), cut in small cubes
- Vegetable oil
- 4 cups water
- 1 T. beef bouillon
- 2 med. potatoes, cut into ½” cubes
- ½ c. chopped onions
- 1 pkg. mixed vegetables
- 1 T. Worcestershire Sauce
- 1 T.
- 1 t. basil
- cornstarch & water
Method
- Brown meat in oil in a small frying pan. If you're using leftover beef which is already cooked, you can skip this step.
- While the meat is browning, pour the water, bouillon, mixed vegetables, Worcestershire sauce, and basil into a large pot and mix together.
- After the meat has finished browning, add it to the soup mixture. Brown the potatoes in the meat drippings over low heat. When the potatoes are almost done, add the onions and continue cooking until the onions become slightly brown and caramelized. Add to soup.
- Bring the soup to a boil. Turn the heat back, and simmer with the lid on for five minutes. When the time is up, you can add a little cornstarch and water to the mixture in order to thicken it as you like. Heat until the cornstarch turns clear, and you're ready to eat.
