Beef Vegetable Soup

This recipe is kind of a comination of the way my mom makes vegetable soup and a couple of suggestions from the What's Cooking board. If you were one of the ones who helped me out with this recipe, let me know so I can give you some credit!



Beef Vegetable Soup
(Source: Mom & What's Cooking)

1 lb. beef stew meat
1/2 onion
1 can of corn
Large can of tomato juice
1 can diced tomatoes
1 c. fresh celery chopped
1 c. fresh carrot chopped
2 c. chopped diced potatoes
1 c. elbow macaroni

Brown stew meat for a couple of minutes in stock pot and then pour in enough water to cover beef and cook until meat is cooked through. Add in onion, corn, tomato juice, diced tomatoes, celery, carrot, potatoes, and macaroni. Cook until vegetables are tender and macaroni is done. Add salt and pepper to taste.

I accidently almost passed out from the heat in the bath tub on Thursday night so I may have accidently let my soup cook for too long b/c my macaroni was waaaaaaaaay past al dente. Just don't pass out in the bath tub and your soup should be fine. Otherwise this was exactly what I was looking for!

Julia's Peppery Pot Roast

I borrowed this recipe from Jen over on Pass the Pepper and I've made it twice since I've tried it the first time. Casey and I both really enjoyed it and it's one of those things that my mom used to make on Sunday that I never really bothered to learn how to make. The sauce had just the right amount of spice to it and it's definitely been added to our list of recipes.

(Source: Pass the Pepper)

Servings: A lot

4 lb beef roast
2 cloves of garlic - minced
1/2 tsp onion salt
1/2 tsp celery salt
2 tsp Worcestershire sauce
2 tsp pepper
1/2 cup ketchup
3 Tbsp brown sugar
1 Tbsp dry mustard
Dash of nutmeg
1 Tbsp soy sauce
1 Tbsp lemon juice
3 drops hot pepper sauce
1 cup beef stock

Bring the roast to room temperature, rub it with salt and pepper then brown it on both sides. Place roast in the crock pot and add 1 cup of beef stock to the bottom. Mix all the above ingredients together and pour onto the roast. Cook for 6-7 hours on high. I added a half of an onion sliced, carrots, and potatoes during the last 2 hours like Jen did. I also added a little more broth when I added the vegetables. I served it with corn and biscuits. Very good!