Sunday, February 6, 2011

Veggie soup with beef and potato

I must warn you now this makes ALOT of soup.. Great for get together's. I made it last night for 5 people and I have a bunch left over. But the good news is, it freezes great. You can do any combo of veggies you like. This is the way I made it. My husband had about 3 bowls worth.. I served it with toasted sour dough bread. It was a great complement to the soup. 

2 1/2 pound top round roast- diced into small pieces
3 boxes beef broth- 12 cups total
1 tbsp oil
3 med zucchini
2 large squash
1 large onion
1 head of broccoli
1 head of cauliflower
1 head of cabbage
1 of each bell pepper- green, red, yellow and orange
1 bunch of celery
8 medium size potato's- finely diced
1 large bag of mix veggies -corn, green beans, peas and carrots.
2 cans diced tomato's- undrained
1 can tomato paste
Salt and pepper to taste
2 tbsp minced garlic
6 litters of water
2 beef bullion cubs

In a LARGE pot add beef broth and potato's, cook on med heat. Meanwhile in a skillet brown the roast in oil. When that is done add to pot. Dice all the veggies into bite size pieces. Add to pot. Add the diced tomato's and the tomato paste. Add water, garlic and cubes simmer for 1 - 1 1/2 hours or until cabbage is tender. Serve with bread of your choice... 

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