And it freezes well! As witnessed today when I didn't have time to cook something from scratch and found the leftover treasure in my freezer like a hidden little prize in a Cracker Jack box.
This recipe was given to me with a pinch here, and a dab there so pardon if my dictation is not completely clear. Follow along as best you can and use your own pinches and dabs, but always remember to cook with love. ;)
Ingredients:
2-3 lbs. beef chunks (depending on how much soup you want to make)
Potatoes (5-6 medium or more to suit)
*peel, cube and cook potatoes but not completely done
Macaroni -about a cup or so if desired
1 can green beans
1/2 can of corn
1 can of peas and carrots
**note: you can also use a bag of frozen mixed vegetables instead
1 large and 1 medium cans diced tomatoes
1-2 ribs of celery to suit
1 medium or 1/2 large onion
Brown the beef chunks in oil, brown on both sides, then place in stockpot with some beef bouillon cubes or granules (2 or so). Simmer over medium-low heat covered until tender. Cook potatoes and drain. Cook macaroni (if using) to al dente and set aside. Add veg to stockpot. Add tomatoes with juice last.
Add a dash of sugar, salt and pepper to taste. Add a dash of Worcestershire sauce to broth, and Mrs Dash to taste. Simmer all together on medium low until flavors are blended.
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