I fixed some soup today and wanted to share the recipe I use with my readers. I don’t remember where I got the recipe, I found it in a magazine I think. It’s affordable, easy to prepare and hearty. Plus, it makes the house smell great while it’s cooking.
I adjusted the original recipe to make just enough for 2 people.
Ingredients
- ½ – ¾ lb. chuck roast
- ½ onion
- 2 celery ribs
- 6-10 baby carrots
- 2 medium potatoes
- ½ cup frozen corn (or fresh corn right off the cob)
- 1 (14 oz.) can diced tomatoes
- 1 (14 oz.) can beef broth
- 2 small bay leaves
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 tablespoon cooking oil
- 2 ½ cups water
Directions
- Cut meat into small pieces (1″ or so is about right)
- In large pot, sauté meat in oil on medium-high until all sides are browned
- Set meat aside on a plate
- Chop celery, onion, potatoes, and carrots into bite sized pieces
- Sauté celery and onion in oil until onion is golden (about 10 minutes)
- Add browned beef, water, and beef broth, tomatoes with juices, carrots, potatoes, corn, bay leaves, salt and garlic.
- Bring to a boil
- Reduce heat and simmer uncovered until beef is tender (about 1 ½ to 2 hours), stir occasionally
Serve with hot sour dough bread or homemade white bread