MOM'S VEGETABLE BEEF SOUP

MOM'S VEGETABLE BEEF SOUP image

Yield bowls

Number Of Ingredients 9

½ lb beef-cheap cut
1 Bay leaf
3 boxes beef broth
1 large can of whole or diced tomatoes (whole tom will need to be chopped)
1 large potato
Carrots
Corn frozen
Green beans
Peas frozen

Steps:

Simmer beef and bay leaf in broth until tender (check in one hour). Remove beef and allow to cool. Add tomatoes, chopped potato and carrots to stock. Sizes of veggies should be uniform so that some meat and some veggies fit on a spoon. Simmer until veggies are tender. Add other veggies or other things you like. The frozen peas and corn go last. Watch not to add to many green veggies. Chop meat and add just until heated. Serve with nice bread. Freezes well. Most of the time I simmer 1 lb of meat with some celery and use the other half for beef noodles of another night. When I make this I simmer the meat on Saturday and then chop the veggies and assemble it with everything cold on Sunday except for the meat and the frozen veggies. Then on Mon or Tues I plug in the slow cooker before I leave and put the bread maker on delay. Then when we get home all we have to do is make the final taste, add the frozen veggies and meat, heat and serve with the nice warm bread.