Vegetable and Beef Soup

Anyone that knows me, knows my favorite weather is the coldest of winter with overcast skies.
The gloomier the better!
There is nothing better to brighten those days or nights up than this delicious soup.
Trust me, it’s made with an entire spring garden. You can basically empty out any veggie from your fridge that is about to go bad!
​The more you add, the yummier it is. Trust me.

You will need:
•About 2 lbs. of beef stew meat. Make sure to cut into smaller cubes or pieces.
•About 9 cups of chicken stock
• 1 can of Stewed tomatoes
• 1 can of tomato sauce
• 1 can of Rotel tomatoes and green chilis
​• 1 large yellow onion
• 1 can of yellow corn
• About 30 frozen & chopped green beans
(or half a can)
• About 3 cups of frozen green peas (or 1 can)
• About 30 broccoli florets cut into smaller pieces
• About 10 small red new potatoes
• About 4 or 5 carrots sliced into small medallions
cut into small pieces.
• 2 cups of Strozzapreti pasta
• Salt & pepper to taste
• About 6 dashes of CRYSTAL hot sauce
Now…

In a large bowl add stew meat and season with worstershire sauce, onion powder, garlic powder, Tony’s seasoning, salt and pepper toss around until coated well.

•Add beef to large pot on medium heat.
Sear on both sides until nice and brown and starts to caramelize.
• Sauté and caramelize yellow onion in a cast iron skillet
•Add chicken stock and all of your ingredients EXCEPT PASTA.
*Note* That if it seems too thick, add more chicken stock. There are many ingredients, so this recipe will call for a lot of stock.
If you use water, remember that will reduce the amount of flavor you have going on in your soup.
* Also, if it tastes like it is missing something, it probably is. SALT. Don’t be afraid to use it. Just taste as you go.
• Your soup will be ready once the fresh carrots and potatoes are soft. That is the perfect timer.
• Lastly, add your pasta. *Note* This will absorb alot of of your liquid, so make sure that you continue to add stock as needed. This is a SOUP not Stew. Stews are much more thick. Although there are many ingredients in here, it still needs to have a lot of liquid, as a soup should.

This recipe is super good with cheddar crustinis or even grilled cheeses! It is so good to dip. Your family will truly thank you for heating them up on a cold night with this deliciousness.
And what makes it even better, LEFTOVERS! And if there are too much leftover, then freeze it for next month or so!