Homemade Vegetable Beef Soup

Winter is not quite ready to let go. We are still having some chilly weather. Today, I feel like some nice hot soup.

                Homemade Vegetable Beef Soup

2 cups beef broth
2-3 pounds stew beef (I cut each piece in half)
1 medium onion ,chopped

Simmer the stew meat in the beef broth, for 45 minutes to 1 hour, until tender. Adding chopped onion last 15 minutes.

Beef and Onions

1-15 oz. can tomato sauce
1-15 oz. can chopped tomatoes
2-15 oz. cans of peas, drained
2-15 oz. cans carrots, drained
2-15 oz. cans green beans, drained (I used kitchen cut)
1- 24 oz. bag frozen corn
5 medium russet potatoes, cut into small cubes
salt and pepper to taste

Using a large pot, set on medium heat. Add tomato sauce, diced tomatoes, carrots, peas, green beans, frozen corn and all of the beef mixture, including the liqiud. Simmer the the cubed potatoes, on medium heat, for 15 minutes, drain and add to other vegetables.

Carrots and Peas

Ready to serve

Plenty for sharing and enough for leftovers, sharing with family

                        Soups On!!!
Was hoping for much cooler weather today but that did not happen. I have wanted to make this soup for a while now. Made cheesy potato and ham soup today, left to warm on the stove until dinner time. The most time consuming part was peeling and cutting the potatoes into tiny cubes. The rest was a breeze. A simple and satisfying soup the whole family will love. When my family gets hungry, dinner is served. My daughter is a picky eater, and she told me that she would eat this soup again. I take that as a compliment.

Cheesy Potato and Ham Soup

3 lbs. russet potatoes, peeled and cut into cubes

3-14.5 oz. cans chicken broth

1 lb. Velveeta cheese, cubed

1/2 cup shredded sharp cheddar cheese, extra for topping

1 pound package diced ham

1- 0.4 oz. packet Ranch (Buttermilk Recipe) Dressing Mix

salt and pepper to taste

Peel and cube potatoes. Cover cubed potatoes with water, bring to a boil over medium-high heat. Cook for about 20-25 minutes, or until tender. Drain, then add chicken broth to the cooked potatoes. Gently stir in both cheeses, the diced ham and the dressing mix. Keep warm until ready to serve. Top soup with additional cheese, if desired. Serve with you choose of breadsticks.