Monday, April 7, 2014

Vegetable Beef Soup

2 lbs. beef stew meat (optional) 
3 c. tomato juice
3 c. beef broth
3 c.water

1⁄3 c. chopped onion
2 t.salt
2 t. allergy-free Worcestershire sauce (optional)

1⁄4 t. chili powder
3 tomatoes,diced
2 c. diced potatoes (optional) 

3 c. mixed vegetables

If using meat, brown beef in small amount of oil in large pot. Add vegetable juice, beef broth, water, and onion. Bring to a boil. Mix in remaining ingredients. Season with salt and pepper. Simmer 3–4 hours. This soup can be frozen.

I usually don’t add the meat, tomatoes, or potatoes. A quick way to add potatoes could be using diced frozen potatoes such as Mr. Dell’s or other brands without additives or preservatives. If adding potatoes, salt may need to be increased. This soup is fine to eat after one hour of cooking but is not as thick. 

Recipe found in Special Diets: Tightwad Tara's Guide, by Tara Dowd for which contains over 230 gluten-free and allergy-free recipes!

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