Tuesday, December 27, 2011

Vegetable and Beef Soup

5-6 carrots, sliced
4 celery stalks, sliced
2-3 potatoes, peeled and diced
1 can green beans
1 can corn
3 cans beef broth and 3 cans of water
1 can tomato sauce
1 can tomatoes, diced
1 Tbsp crushed Basil
1 Bay Leaf
1 lb. sirloin beef cut into bite sizes

In a soup pot, cook meat until done. (Sometimes, season the meat with a little seasoned pepper.) Add beef broth and water. Add carrots, potatoes, celery, corn, beans, tomato sauce, and tomatoes. Salt to taste. Add about 1 Tbsp of dried basil and 1 bay leaf, broken in half. Turn down heat and cook until the vegetables are finished (about 20 minutes). Serve hot.

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