S is for SOUP

Occasionally, my son has called and asked for a recipe or wants to know how to cook something.  'Bama Girl has also asked me to write down some of my recipes because she's thinking of moving into an apartment next year. 

So.  I decided to use my blog to put a few recipes up for the "cooking-challenged" .  This is "sorta-semi-homemade".  Anyone who is not so challenged should know that  my children do not know their way around a kitchen.  I'm not even sure they own a  measuring cup, know the difference between T. and t. (For their benefit:  T = tablespoon...t = teaspoon) and I'm pretty sure neither have ever opened a cookbook!  That being said...my first recipe.

                                                 Vegetable Beef Soup

Ingredients: 

Stew meat (fat removed)                          1 cup flour

2 pkg. frozen soup vegetables                 1 can Rotel tomatoes

1 can Petite cut tomatoes                          1 can Tomato soup

2 cans beef broth (use soup can)            1 onion

Seasoning salt, garlic powder, pepper (1 t. each)

1/4 cup oil

                                 

Put oil into pot and heat on medium high.

Mix flour and seasonings on plate or in bowl; dredge meat in this mixture:

                                     

     (I'll not use a white plate for taking pictures again.  Live and learn!)

Put meat into pot and stir frequently so all the meat will brown.

                                         

                                              The flour will help thicken the soup.

While the meat is browning, rough chop the onion.

                                                  

Add the onion to the meat and cook about 5 minutes or until onions are almost done.

                                        

*I don't like tomato pieces in my soup...that's just me!  So...I put the Rotel and Petite tomatoes in my handy dandy Magic Bullet!  This is optional.

                                                                  

Add the tomatoes, soup, and beef broth to the meat mixure.

                                            

Add frozen veggies.

                                         

Cook on stovetop for 3-4 hours or in the crockpot 8 hours.  (Guess what my kids are getting for Christmas?)

Taste before serving...may need more salt (mine did!).

Serve with cornbread muffins (get a box and read the directions...duh!).

                                        

This really is a good recipe, quick and easy when you're in a hurry.  If you're not in a hurry you can chop your own veggies, use homemade broth, make your muffins from scratch...whatever...I'm not sure I  like you anyway...you... you... Stepford Mom!   ; )   

Later,

Debbie

PS:    Roll Tide  #1