I made this tonight for dinner. It’s so good…and so healthy!
I don’t have a lot of time to cook, and I’m sure you don’t so it’s easy to make.
I start with a cart of everything that’s good for you at the grocery store…some fresh vegetables and some frozen. I might pick up fresh new potatoes because all I have to do is give them a quick wash and toss them in. But I use frozen green beans because they are way easier then washing and taking the ends off fresh ones.
I do like garlic that is already peeled…it will last several weeks…and not peeling all those little cloves of garlic saves a lot of time.
Be sure and brown the meat and onions in the recipe a little at a time. If you put too much meat or onions in the pan at once, they just steam. I do them in batches.
I like just about every vegetable so that’s what I put in, but pick and choose what appeals to you.
FRESH VEGETABLE BEEF SOUP (SERVES 8)
2 Tbsp vegetable oil, 2 Tbsp butter, salt coarsely ground black pepper to taste
2 lb. stew meat, trimmed and chopped
2 large yellow onions, chopped into medium pieces
6 – 8 cloves fresh garlic, minced
12 medium new potatoes
2 large turnips, peeled and cut into medium pieces
2 large containers beef stock
1 bag peeled baby carrots
1 large bag frozen green beans
1 large bag frozen lima beans
2 bunches fresh swiss chard
1 large bag frozen okra
Melt oil and butter together and brown meat in batches until browned nicely. Remove meat and sautee onions and garlic.
Salt to taste.
Add potatoes, turnips and beef stock to cover.
Bring to a boil and reduce to simmer for 10 minutes. Add carrots and continue to simmer for 15 minutes.
Add remainder of vegetables, stock to cover and cook until vegetables are just done.
Add salt and ground pepper to taste.
Serve with freshly grated parmesean cheese and toasted garlic bread.