Mama's Vegetable Soup

Mama was visiting last week.  There were so many things wonderful about that, and one of them was sharing some of her delicious cooking!  Even though I feel like a pretty experienced cook, there are definitely still some "watch and learn moments" when it comes to being in the same kitchen as Mama.

She came up with this recipe after I'd already grown up and left the nest.  I'd heard so many rave reviews from my Dad and siblings, though, that I really needed to know what this soup was all about!

One little note is, you can add more spice to this soup if you want to give it an extra kick, but we kept it at "just enough heat" so the kids wouldn't notice but it still added flavor.  Also, this is a nice, hearty beef & vegetable soup, but you could definitely omit the beef and add in some red kidney beans--that would make a delicious vegetarian version!

Start by searing the stew meat in the bottom of a large soup pot.  The chunks don't need to be uniform yet--they'll break up later.

After a good 15 minutes or so of cooking, Mama breaks them up.  If you have lots and lots of time for the soup to simmer (a couple of hours, or in the crock pot for longer) they'll do that themselves.

Then add in your chopped carrots, celery and onions.  These need a little sauteing before we add the liquid.

With that mixture goes the spices and bouillon. 

When your veggies are getting tender, add in the rest of the veggies!  Peas, corn, green beans.

Diced tomatoes and tomato juice (not flavored, if you please)...

Then put on the lid and let it simmer and simmer and simmer.  You could do this in a dutch oven or crock put to let it have lots of "low and slow" time, but a big soup pot on the stove top for about an hour will do just fine!

Mama's Vegetable Soup

1 lb stew meat

2 T olive oil

1 onion, diced

3 ribs celery, diced

3 carrots, diced

1 T garlic

4 beef bouillon cubes

2 tsp salt

1/2 tsp oregano

2 bay leaves

2 cups frozen green beans

1 cup frozen corn

1/2 cup frozen peas

1 28 oz can diced tomatoes w/green chilis

46 oz tomato juice

Sear stew meat in olive oil and cook until tender.  Pull apart meat into smaller pieces.  Add onion, celery and carrots and cook until onions begin to be transparent.  Add remaining ingredients, cover and let simmer over low heat until flavors combine, about an hour.  Remove bay leaves before serving.  

*Can substitute 2 cups cooked red kidney beans for meat.  Just saute vegetables in olive oil and add beans with corn, etc.