BEEFY VEGETABLE SOUP - DEE DEE'S

Beefy Vegetable Soup - Dee Dee's image

Provided by Diane Atherton

Time 1h45m

Number Of Ingredients 12

2 lb beef sirloin steak, boneless (or leftover beef roast, stew meat or ground beef)
2 c water
1 medium onion, chopped
2 beef bouillon, cubes
1 tsp basil, dried
salt and pepper to taste
1 qt tomatoes, canned (or 6 to 8 fresh peeled and diced)
1 pt peas
1 can(s) (15. 25 ounce) whole kernel corn (or fresh or frozen)
1 can(s) (15.25 ounce) medium green lima beans (or fresh or frozen)
1 pt fresh okra, sliced
4 to 5 potatoes, medium, diced

Steps:

1. Place steak in water, with chopped onion, salt & pepper, basil and beef bouillon. Bring to a boil, turn heat down and simmer until steak is tender. No, I haven't cut the meat up yet.
2. Once meat is tender start adding your vegetable; tomatoes, peas, corn, lima beans, okra and potatoes. Turn heat up to a medium heat until it starts to boil, lower heat and simmer until vegetables (potatoes in this case) are tender.
3. Now, take the steak out of the soup, place on a cutting board and cut in to bite size pieces, return pieces to soup. Stir the meat into soup and you are ready to eat! That is IF you have the cornbread ready!
4. Notes: There are a lot of variations for this soup; Chicken and chicken bouillon instead of beef,or browned ground beef, instead of field peas use english peas, you can add carrots and celery, instead of home canned vegetables use canned or frozen from the grocery store. My mother would put macaroni in this soup if we didn't have potatoes on hand. Or if you prefer rice, add rice instead of potatoes or macaroni. If you have leftover vegetables in the refrigerator toss em in. This makes a large pot of soup, what I have left I put in freezer containers and freeze for later use.