Now that my husband and I are “empty nesters” I haven’t been cooking as much lately.
I’ve still been cooking, but trying to not make the large quantities that come with kids at home.
At least once or twice a month, though, my step-daughter “P” comes home to do laundry, hang out, and eat dinner with us.
This weekend she requested Vegetable Beef Soup and cornbread.
I was so glad that she did. The recipe that I use makes a huge pot of soup. Gladly, she accepted a large tupperware of left-overs (and I have lunch for a few days).
This recipe is from my Dad.
He is the king of vegetable soup in our family.
It is a very simple recipe, but completely satisfying and delicious.
Vegetable Beef Soup
2 pounds of sirloin beef tips
2 tablespoons vegetable Oil
2 tablespoons butter
1/4 cup Worcestershire sauce
2 tablespoons creole seasoning (I used Tony’s)
1 small yellow onion, diced
3 garlic cloves, minced
1 large bell pepper, diced
2 cans of whole kernel corn
2 cans of cut green beans
2 cans of mixed vegetables
1 can sliced carrots
2 15 ounce cans of diced tomatoes
3 cans of tomato sauce
2 large russet potatoes, cut into chunks
Salt and pepper to taste
Heat vegetable oil and butter in a large pot over medium heat. Add meat and brown. Add Worcestershire sauce and creole seasoning and cook until the meat is browned. Add the onion, garlic, and bell pepper. Cook for approximately 5 minutes until softened. Add cans and potatoes. Bring to a boil and reduce heat to low. Cook for approximately an hour or until potatoes are soft. Season with salt and pepper to taste.
This goes great with my recipe for my Nanny’s homemade cornbread.