Grandma's Cure All Soup

Growing up whenever I had a cold, my mom would make this vegetable beef soup for me. It was always perfect and always cured my sniffles. It is super simple, cheap and delicious. 

You’ll need: 

-1 lb to 1.5 lbs Beef (I use the kind labeled “stew meat” but anything will work, just cut it into bite sized pieces if it isn’t already.)

-1 can stewed tomatoes. The “Italian Seasonings” blend are the best for this recipe. 

-16 ounces of beef stock 

-1 bag of frozen mixed vegetables. I usually get the “Stew Mix” and pick out the okra.

-Salt, pepper, garlic and any other blend of Italian seasonings you like. 

Instructions: 

-Mince a few cloves of garlic.

-Cut your meat into pieces or trim the fat from the stew meat. Season both sides with salt and pepper. Use a lot of both. Way more than you think you need. 

  -Put a few teaspoons of oil in the bottom of a stock pot big enough to hold the finished soup. Heat the oil on high. 

-Add the meat and garlic to the pot. DO NOT STIR THE MEAT let it get nice and brown. Gray meat is a disgrace. 

-After the meat is nice and brown on one side stir it and let the other side get brown. 

-While the second side of the beef is browning open up the can of tomatoes and keep it to the side. Open the beef broth too so it is ready to join the party. 

-Once the meat is browned all over add the tomatoes and stir. If you want to crush the big tomato pieces up you can, but I never do. Let this cook on high heat for 10-15 minutes. 

-Open the bag of vegetables and pick out the okra. Or don’t. That’s really up to you. Okra to me just doesn’t belong in this soup. Or anywhere for that matter. 

-Stir the vegetables into the beef and tomato mixture. I like to add some dried basil, oregano, and parsley at this point. If it gets smokey, that is okay. It’s what exhaust fans are for. 

-Add the beef broth to the pot and stir it around. If there isn’t enough liquid add water. You want the beef/vegetable mixture to be completely covered. 

-Bring to a boil and then simmer for at least an hour. The longer it simmers the better it becomes. 

Serve with cornbread or “Johnny Cake.” This soup is one of those that gets better after sitting in the fridge over night.