Vegetable Beef Soup (MRS)

By hmp13

Ingredients

• 8 ounces beef, any cut, cut into bite-size pieces
• 1 meaty beef bone
• 1 pound fresh tomatoes, peeled, or 1 (14.5 ounce) can diced tomatoes, drained
• 3/4 cup ketchup, or 1 (6 ounce) can tomato paste
• 2 onions, chopped
• 1 large carrot, peeled and chopped
• 1 celery stalk, chopped
• 2 large potatoes, peeled and chopped
• 1 cup chopped cabbage
• 1/4 cup diced green pepper
• 1/2 cup diced fresh green beans
• 1/4 cup sliced okra
• 1 cup fresh or frozen peas
• 1 cup fresh or frozen corn kernels
• 1/2 teaspoon sugar
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

Preparation

Step 1

Place the beef and bone in a large pt. cover with water (about 6 cups). Bring to a simmer over medium heat and cook for 30 minutes, until the meat is tender and the broth tastes rich. Remove the meat and set aside. Remove and discard the bone.

Stir the tomatoes, ketchup, onions, carrot, potatoes, celery, cabbage, green pepper, green beans and okra into the broth. Simmer for 1 hour, until the vegetables are tender. Stir in the reserved meat, peas, corn, sugar, seasoned salt, onion powder, garlic powder and salt. Simmer for 10 minutes, until warmed through. Taste and add more salt, if needed. Serve at once or cool, cover and refrigerate for up to 1 week or freeze for up to 6 months.