MOTHERS' BEEFY VEGETABLE SOUP

Mothers' Beefy Vegetable Soup image

Provided by Shelia Tucker

Time 2h30m

Number Of Ingredients 17

2 c of liquid, leftover from making a roast in the crock-pot. this makes a perfect base to start, as it's already seasoned with the roast, beef broth, salt & pepper, a little garlic powder, beef broth and 1 pkg. of dry beefy onion soup mix. an onion.
1 c baby carrots , sliced in half ( also cooked with roast - leftover )
1 c english peas
1 can(s) cream style corn ( 16 oz. )
2 can(s) veg-all or mixed vegetables ( undrained )
1 can(s) diced tomatoes or 1 large fresh tomatoe ( chopped )
2 c beef broth
2 c regular v-8 juice
1 can(s) tomato sauce ( 15 oz. )
1 bay leaf
1/2 tsp thyme, dried
1/2 tsp each of salt and pepper
1 tsp chili powder or 2 tabsp. salsa - mild or to your taste
1 pkg dry beefy onion soup mix ( such as liptons )
1 can(s) pork and beans ( undrained ) or lima beans or blackeyed peas ( 15 oz. size for all )
2 c or more if you have it, cooked leftover roast beef ( shredded ) mother always cooked stew beef in her soup.
i like to fix mac & cheese and spoon some into each bowl and then pour the hot soup over it

Steps:

1. you will need a Large soup - pot, pour in all the liquids, add your spices, add your vegetables, and your meat . Bring to a boil over Medium High Heat, Then lower Heat to a simmer and cover pan. simmer for 2 1/2 or 3 hours .
2. Make the Mac & Cheese the last 30 minutes of cooking time, Put 2 or 3 Tabsps. of Pasta or Mac & cheese in each bowl before serving and ladle the soup over the Pasta, ( I do my pasta this way so it won't get soggy ) and so if needed I can freeze part of the soup for another time. So good on a cold day. Hope everyone enjoys !!