A Tolley Family Winter Staple

Of the many things Midwesterners do well, making a hearty soup is one of them. My Mom’s recipes are up there with the best of them. I have a few that I make often but her vegetable beef has always been my favorite. I used to request it for my birthday dinner and remember sitting in the kitchen on many cold, blustery days waiting for it to be ready.

Today Nick and I finally made it and my mind kept going back to the farm as the soup simmered all day. Since we love the soup so much, I thought I’d share. I hope you enjoy it as much as we do.

Note: This recipe used to feed a family of six so plan to invite some friends over for dinner or have plenty of leftovers.

Ingredients:
2-3 lbs steak (we use chuck)
3 cups tomato juice
1/3 cup chopped onion
4 tsp salt
2 tsp Worcestershire sauce
¼ tsp chili powder
2 bay leaves
1 1lb can diced tomatoes
1 cup diced celery
1 can corn
1 can green beans
1 can peas (optional but we like the addition)
1 cup sliced carrots
1-2 cups cubed potatoes

Combine meat, tomato juice, onions, seasonings and six cups water in large pot. Cover and simmer for two hours.





Remove meat and bay leaves from pot.





Cut meat from bone, remove any fat and cube. Add meat and vegetables to large pot. Cover and simmer for one hour.



And enjoy!



Thanks Mom!! And yes...I know I need to finish my milk.