It's Freezing Friday: Mama Byrd's Vegetable Beef Soup
R.'s mom makes the best vegetable beef soup. . .I always eat bowls and bowls of eat when we visit. It has lots of beef and a great flavor. Over Thanksgiving, I asked her how she made it, and she was sweet to share her technique. Be forewarned, this makes a huge vat of soup, so adjust accordingly. Also, I don't have exact measurements (although I think I got it close), just the method. . .
One large (2-3 lb.) package stew beef (mine was from Sam's Club)
2 TB oil, for browning the meat
2 tsp. garlic powder
One can diced tomatoes, in juice
8 potatoes, peeled and cubed
3 carrots, peeled and diced
4 stalks celery, sliced
1 onion, diced
One can green beans
1 cup frozen corn
1/2 can canned peas, rinsed
24 ounces V8 juice
salt and pepper to taste
Trim the meat if needed and cut into dice-sized cubes. Brown in batches in large stockpot. Return all to pot after browning, season with garlic powder, salt and pepper. Add tomatoes and enough water to cover the meat. Cover and simmer at least one hour. Add remaining ingredients, along with more water to desired consistency. Cook over medium low heat an additional 2 hours or more. Salt and pepper to taste. It is good re-heated in the crockpot the next several days.