Fall Recipe - Beef & Vegetable Soup

Beef & Vegetable Soup

 

A blustery, Fall day filled with lots of playing and jumping into leaf piles, calls out for a warm, hearty dinner!

 

Inspired by Mom Saving Mom's Hamburger Vegetable Soup recipe - but altered to make it more like my Momma's recipe!

 

1 lb ground, local grass-fed beef

3-4 potatoes, peeled and diced

3 carrots, peeled and sliced

1 medium onion, diced

1/2 cup brown rice

1-28 oz. can, diced tomatoes

 

the following, I don't really measure - just go by sight and preference

some frozen corn

some frozen peas

some frozen cut okra

tomato or vegetable juice

 

to season, dried oregano, dried basil, 2 bay leaves and black pepper

 

In a large pot, brown beef then drain.  Add in potatoes, onions and carrots.  Then add the diced tomatoes, frozen vegetables and rice.  Add enough tomato or vegetable juice to cover the ingredients.  Add in the seasonings, then cook over medium low heat until potatoes and carrots are done.  I usually let this simmer on the stove on low heat for 2 hours.  And the smell of the soup cooking, fills the whole house!  During cooking, stir and add more vegetable juice or water as needed. 

 

Mary Ellen