August 28, 2008

Homemade Vegetable Soup (Stew) Great for Using up Leftovers and Garden Harvest!

Yesterday I made the most delicious homemade vegetable soup and every step of the way I regretted that I couldn't show you, my readers, the pictures of the process. My oldest daughter has my camera with her at school this week to take pictures of amoebas for biology class!

For us, yesterday was cold and rainy. A perfect day to make soup and two loaves of homemade bread... but also perfect to use up some harvest from the garden and leftovers!

Again and again I need to repeat myself for new readers: Remember - a recipe is only a 'guide'. Please add what your family likes, take out what they don't. Play around with substitutions and additions and have FUN with your recipe!

Last nights soup was simply amazing and it was made the way it was because I wanted to use up 1 small piece of grilled steak, some baby potatoes we have a ton of, some of the carrots from the garden as well as some homemade tomato juice I squeezed from the kazillion baby cherry tomatoes my garden coughed up last week that we could never have eaten so many of. In the end, amazing, yummy soup. I hope you have fun with it too!

Homemade Vegetable Soup

6 cups beef broth or 6 cups water with 6 cubes beef bouillon
1 - 15 oz. can petite diced tomatoes
2 c tomato juice
1 1/2 - 2 c spicy V-8 juice
4 carrots, diced
4 stalks celery, diced
1 medium onion, chopped
10 new baby potatoes, quartered or halved
1/4 head of cabbage, sliced and diced into bite sized pieces
1 piece leftover grilled steak, cubed
1 lb. stew beef meat (packaged as thus from the grocery)
1/2 t garlic salt
1/2 t onion powder
1 t paprika
1 t chili powder
salt and pepper to taste

Place the meat in a dutch oven or soup pot and brown in a bit of oil or water. Salt and pepper the meat to flavor. Add the rest of the ingredients and bring to a boil, reduce heat and simmer 2-3 hours.

Serve with freshly made bread for an amazing cold weather meal.Print Friendly and PDF